Quevedo, M., Kulozik, U., Karbstein, H. P., & Emin, M. A. (2020). Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems. Foods.
Citação norma ChicagoQuevedo, Maria, Ulrich Kulozik, Heike P. Karbstein, and M. Azad Emin. "Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin On the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems." Foods 2020.
MLA引文Quevedo, Maria, Ulrich Kulozik, Heike P. Karbstein, and M. Azad Emin. "Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin On the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems." Foods 2020.