Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid
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Title
Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 377, Issue -, Pages 131950
Publisher
Elsevier BV
Online
2021-12-28
DOI
10.1016/j.foodchem.2021.131950
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