Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
| Image |  |
|---|---|
| Description | scientific article published on 01 June 2020 |
| Author/s |
author: David Julian McClements |
| Publication date | June 1, 2020 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |