Cite
HARVARD Citation
Li, T. et al. (2021). Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system. Food chemistry. p. . [Online].
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Li, T. et al. (2021). Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system. Food chemistry. p. . [Online].