Cite
HARVARD Citation
Shen, P. et al. (2022). Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Current opinion in food science. pp. 61-70. [Online].
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Shen, P. et al. (2022). Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Current opinion in food science. pp. 61-70. [Online].