Cite

    Fuguo Liu et al.. “Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions.” Food hydrocolloids, vol. 61, n.d., pp. 578–588. http://access.bl.uk/ark:/81055/vdc_100035235558.0x000051