Cite
HARVARD Citation
Sun, X. et al. (2021). Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation. Food chemistry. p. . [Online].
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Sun, X. et al. (2021). Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation. Food chemistry. p. . [Online].