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APA Citation
Dai, T., Li, T., Li, R., Zhou, H., Liu, C., Chen, J., & McClements, D. J. (2020). utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food chemistry, 329, . http://access.bl.uk/ark:/81055/vdc_100103928597.0x000040