Tian, H.; Zhao, Q.; He, Z.; Wang, Z.; Qin, F.; Zeng, M.; Chen, J.
Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions. Foods 2021, 10, 686.
https://doi.org/10.3390/foods10030686
AMA Style
Tian H, Zhao Q, He Z, Wang Z, Qin F, Zeng M, Chen J.
Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions. Foods. 2021; 10(3):686.
https://doi.org/10.3390/foods10030686
Chicago/Turabian Style
Tian, Hao, Qizhu Zhao, Zhiyong He, Zhaojun Wang, Fang Qin, Maomao Zeng, and Jie Chen.
2021. "Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions" Foods 10, no. 3: 686.
https://doi.org/10.3390/foods10030686
APA Style
Tian, H., Zhao, Q., He, Z., Wang, Z., Qin, F., Zeng, M., & Chen, J.
(2021). Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions. Foods, 10(3), 686.
https://doi.org/10.3390/foods10030686
