Cite
HARVARD Citation
Francisquini, J. et al. (2019). 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. Journal of dairy research. 86 (4), pp. 477-482. [Online].
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Francisquini, J. et al. (2019). 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. Journal of dairy research. 86 (4), pp. 477-482. [Online].