Cite
HARVARD Citation
Tian, L. et al. (2022). Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins. Food chemistry. p. . [Online].
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Tian, L. et al. (2022). Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins. Food chemistry. p. . [Online].