PubAg

Main content area

MLA

Xu, Wei, and Xin-Huai Zhao. "Structure and Property Changes of the Maltose-glycated Caseinate Prepared Through the Maillard Reaction In an Ionic Liquid Medium." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 99, pp. 483-489. doi: 10.1016/j.lwt.2018.10.021

APA

Xu, W., & Zhao, X. (2019). Structure and property changes of the maltose-glycated caseinate prepared through the Maillard reaction in an ionic liquid medium. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 99, 483-489. doi: 10.1016/j.lwt.2018.10.021

Chicago

Xu, Wei, and Xin-Huai Zhao. "Structure and property changes of the maltose-glycated caseinate prepared through the Maillard reaction in an ionic liquid medium" Lebensmittel-Wissenschaft + [i.e. und] Technologie 99, 1 (2019): 483-489. doi: 10.1016/j.lwt.2018.10.021