Cite
HARVARD Citation
Zhao, Y. et al. (2022). Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method. International journal of food science & technology. pp. 3589-3603. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zhao, Y. et al. (2022). Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method. International journal of food science & technology. pp. 3589-3603. [Online].