Publications by authors named "Bingyan Xi"

Claim this Profile
H
High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.
Geraldine Avila Ruiz, Bingyan Xi, Marcel Minor, Guido Sala, Martinus van Boekel

J Agric Food Chemยท September 2016

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis