Cite
HARVARD Citation
Li, Z. et al. (2022). The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheese. Food & function. 13 (23), pp. 12258-12267. [Online].
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Li, Z. et al. (2022). The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheese. Food & function. 13 (23), pp. 12258-12267. [Online].