Cite
HARVARD Citation
Mshayisa, V. et al. (2021). Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties. International journal of food science. p. . [Online].
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Mshayisa, V. et al. (2021). Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties. International journal of food science. p. . [Online].