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APA Citation
Liu, Y., Fan, Y., Wu, X., Lu, Y., & Yi, J. (2020). colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin–chitosan electrostatic complexes: effects of mass ratio and pH. Food & function, 11(2), 1740–1753. http://access.bl.uk/ark:/81055/vdc_100101594256.0x00002e