Cite
HARVARD Citation
Liu, B. et al. (2023). The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes. Food chemistry. p. . [Online].
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Liu, B. et al. (2023). The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes. Food chemistry. p. . [Online].