Cite
HARVARD Citation
Dai, T. et al. (2020). Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food chemistry. p. . [Online].
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Dai, T. et al. (2020). Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food chemistry. p. . [Online].