Author/Creator: Adeloye, Jumoke B. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Adeloye, Jumoke B.

1. Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods. (March 2021)

Authors:: Jauregi, Paula; Guo, Yuchen; Adeloye, Jumoke B.
Journal:: Food research international
Issue:: Volume 141(2021)
Page Start:
Record Type:: Journal Article
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