Guo, Q. Et Al. 2022. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. FOOD CHEMISTRY , vol.367 .

Guo, Q., Bayram, İ., Shu, X., Su, J., Liao, W., Wang, Y., ... Gao, Y.(2022). Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. FOOD CHEMISTRY , vol.367.

Guo, Qing Et Al. "Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants," FOOD CHEMISTRY , vol.367, 2022

Guo, Qing Et Al. "Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants." FOOD CHEMISTRY , vol.367, 2022

Guo, Q. Et Al. (2022) . "Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants." FOOD CHEMISTRY , vol.367.

@article{article, author={Qing Guo Et Al. }, title={Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants}, journal={FOOD CHEMISTRY}, year=2022}