Citations refer to the original publication, not to a Scieee localized version.
Corzo Martínez, M., Carrera Sánchez, C., Moreno, F. J., Rodríguez Patino, J. M., & Villamiel, M. (2012). Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Elsevier. https://doi.org/10.1016/j.foodhyd.2011.11.003
Corzo Martínez, Marta, et al. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Elsevier, 2012. https://doi.org/10.1016/j.foodhyd.2011.11.003.
Corzo Martínez, Marta, Cecilio Carrera Sánchez, F. Javier Moreno, Juan Miguel Rodríguez Patino, and Mar Villamiel. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Elsevier, 2012. https://doi.org/10.1016/j.foodhyd.2011.11.003.
Corzo Martínez, M. et al. (2012) Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Elsevier. Available at: https://doi.org/10.1016/j.foodhyd.2011.11.003.
M. Corzo Martínez, C. Carrera Sánchez, F. J. Moreno, J. M. Rodríguez Patino, and M. Villamiel, “Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates,” Elsevier, 2012, doi: 10.1016/j.foodhyd.2011.11.003.
@misc{corzomartinez2012interfacial,
author = {Corzo Martínez, Marta and Carrera Sánchez, Cecilio and Moreno, F. Javier and Rodríguez Patino, Juan Miguel and Villamiel, Mar},
title = {Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates},
year = {2012},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2011.11.003},
url = {https://doi.org/10.1016/j.foodhyd.2011.11.003}
}
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