Cite
HARVARD Citation
Liu, W. et al. (2023). Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior. Food hydrocolloids. p. . [Online].
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Liu, W. et al. (2023). Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior. Food hydrocolloids. p. . [Online].