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HARVARD Citation
Xi, C. et al. (2020). Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates. Food bioscience. p. . [Online].
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Xi, C. et al. (2020). Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates. Food bioscience. p. . [Online].