Cite
HARVARD Citation
Yi, J. et al. (2021). Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery. Food hydrocolloids. p. . [Online].
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Yi, J. et al. (2021). Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery. Food hydrocolloids. p. . [Online].