Cite
HARVARD Citation
Jauregi, P. et al. (2021). Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods. Food research international. p. . [Online].
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Jauregi, P. et al. (2021). Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods. Food research international. p. . [Online].