Cite
HARVARD Citation
Zhao, W. et al. (2020). Reducing antigenicity of bovine whey proteins by Kluyveromyces marxianus fermentation combined with ultrasound treatment. Food chemistry. p. . [Online].
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Zhao, W. et al. (2020). Reducing antigenicity of bovine whey proteins by Kluyveromyces marxianus fermentation combined with ultrasound treatment. Food chemistry. p. . [Online].