Cite
HARVARD Citation
Feng, Y. et al. (2021). Complexing hemp seed protein with pectin for improved emulsion stability. Journal of food science. 86 (7), pp. 3137-3147. [Online].
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Feng, Y. et al. (2021). Complexing hemp seed protein with pectin for improved emulsion stability. Journal of food science. 86 (7), pp. 3137-3147. [Online].