Cite
HARVARD Citation
Luo, Y. et al. (2022). Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food chemistry. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Luo, Y. et al. (2022). Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food chemistry. p. . [Online].