Cite
HARVARD Citation
Xi, C. et al. (2020). Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates. Journal of food science. 85 (6), pp. 1707-1716. [Online].
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Xi, C. et al. (2020). Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates. Journal of food science. 85 (6), pp. 1707-1716. [Online].