Wang, C., Wang, J., Zhu, D., Hu, S., Kang, Z., & Ma, H. (2019). Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein. J Food Sci Technol.
Citação norma ChicagoWang, Chunyan, Jianan Wang, Dongyang Zhu, Shengjie Hu, Zhuangli Kang, and Hanjun Ma. "Effect of Dynamic Ultra-high Pressure Homogenization On the Structure and Functional Properties of Whey Protein." J Food Sci Technol 2019.
MLA CitationWang, Chunyan, et al. "Effect of Dynamic Ultra-high Pressure Homogenization On the Structure and Functional Properties of Whey Protein." J Food Sci Technol 2019.
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