Cite
HARVARD Citation
Ke, C. et al. (2023). Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food hydrocolloids. p. . [Online].
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Ke, C. et al. (2023). Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food hydrocolloids. p. . [Online].