Cite
HARVARD Citation
Yuan, D. et al. (2023). Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment. Food chemistry. p. . [Online].
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Yuan, D. et al. (2023). Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment. Food chemistry. p. . [Online].