Cite
HARVARD Citation
Hinderink, E. et al. (2021). Physical and oxidative stability of food emulsions prepared with pea protein fractions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Hinderink, E. et al. (2021). Physical and oxidative stability of food emulsions prepared with pea protein fractions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].