Cite
HARVARD Citation
An, D. et al. (2022). Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation. Comprehensive reviews in food science and food safety. 21 (6), pp. 4847-4871. [Online].
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An, D. et al. (2022). Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation. Comprehensive reviews in food science and food safety. 21 (6), pp. 4847-4871. [Online].