Cite
HARVARD Citation
Xue, X. et al. (2022). L-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer. Food chemistry. p. . [Online].
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Xue, X. et al. (2022). L-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer. Food chemistry. p. . [Online].