Cite
HARVARD Citation
He, D. et al. (2020). Increased stability and intracellular antioxidant activity of chlorogenic acid depend on its molecular interaction with wheat gluten hydrolysate. Food chemistry. p. . [Online].
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He, D. et al. (2020). Increased stability and intracellular antioxidant activity of chlorogenic acid depend on its molecular interaction with wheat gluten hydrolysate. Food chemistry. p. . [Online].