Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

MLA

Zijia Zhang, et al. Maillard Reaction-Based Conjugation of Spirulina Protein with Maltodextrin Using Wet-Heating Route and Characterisation of Conjugates. Jan. 2023. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....ed7b6181a7d547c6ed4e717cf4b4632d&authtype=sso&custid=ns315887.

APA

Zijia Zhang, Greg Holden, Bo Wang, & Benu Adhikari. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates.

Chicago

Zijia Zhang, Greg Holden, Bo Wang, and Benu Adhikari. 2023. “Maillard Reaction-Based Conjugation of Spirulina Protein with Maltodextrin Using Wet-Heating Route and Characterisation of Conjugates,” January. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....ed7b6181a7d547c6ed4e717cf4b4632d&authtype=sso&custid=ns315887.