Cite
HARVARD Citation
Yan, C. et al. (2022). A functional analysis of the effects of the molecular weight of dextran on ε-polylysine-dextran conjugate created through the maillard reaction. Food chemistry. p. . [Online].
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Yan, C. et al. (2022). A functional analysis of the effects of the molecular weight of dextran on ε-polylysine-dextran conjugate created through the maillard reaction. Food chemistry. p. . [Online].