Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
| Image |  |
|---|---|
| Description | scientific article published on 21 September 2020 |
| Author/s |
author: David Julian McClements |
| Publication date | September 21, 2020 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |