Cite
HARVARD Citation
do Vale, R. et al. (2022). Β-lactoglobulin and resveratrol nanocomplex formation is driven by solvation water release. Food research international. p. . [Online].
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do Vale, R. et al. (2022). Β-lactoglobulin and resveratrol nanocomplex formation is driven by solvation water release. Food research international. p. . [Online].