Fu, W.; Liu, F.; Zhang, R.; Zhao, R.; He, Y.; Wang, C.
Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid. Foods 2024, 13, 2054.
https://doi.org/10.3390/foods13132054
AMA Style
Fu W, Liu F, Zhang R, Zhao R, He Y, Wang C.
Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid. Foods. 2024; 13(13):2054.
https://doi.org/10.3390/foods13132054
Chicago/Turabian Style
Fu, Wenfei, Fujun Liu, Ronglei Zhang, Ru Zhao, Yuxin He, and Cuina Wang.
2024. "Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid" Foods 13, no. 13: 2054.
https://doi.org/10.3390/foods13132054
APA Style
Fu, W., Liu, F., Zhang, R., Zhao, R., He, Y., & Wang, C.
(2024). Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid. Foods, 13(13), 2054.
https://doi.org/10.3390/foods13132054