Cite
MLA Citation
Chunyu Xi et al.. “Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates.” Journal of food science, vol. 85, no. 6, 2020, pp. 1707–1716. http://access.bl.uk/ark:/81055/vdc_100103117287.0x000046