Cite
HARVARD Citation
Li, C. et al. (2021). Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food chemistry. p. . [Online].
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Li, C. et al. (2021). Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food chemistry. p. . [Online].