Xiaowei Qi
PhD fellow
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-8281-1194
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ID: 284150517
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Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
Research output: Contribution to journal › Journal article › Research › peer-review
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