Cite
HARVARD Citation
Zhang, Q. et al. (2022). Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction. Food hydrocolloids. p. . [Online].
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Zhang, Q. et al. (2022). Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction. Food hydrocolloids. p. . [Online].