Cite
HARVARD Citation
Radomirovic, M. et al. (2022). Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. Food hydrocolloids. p. . [Online].
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Radomirovic, M. et al. (2022). Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. Food hydrocolloids. p. . [Online].