Cite
HARVARD Citation
Qiu, C. et al. (2017). Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability. Food hydrocolloids. pp. 466-472. [Online].
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Qiu, C. et al. (2017). Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability. Food hydrocolloids. pp. 466-472. [Online].