Cite
HARVARD Citation
Li, N. et al. (2020). Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate. Food hydrocolloids. p. . [Online].
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Li, N. et al. (2020). Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate. Food hydrocolloids. p. . [Online].