Cite
HARVARD Citation
Qi, P. et al. (2020). Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state. Food hydrocolloids. p. . [Online].
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Qi, P. et al. (2020). Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state. Food hydrocolloids. p. . [Online].