Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid

MLA

Wenfei Fu, et al. “Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid.” Foods, vol. 13, no. 13, June 2024, p. 2054. EBSCOhost, https://doi.org/10.3390/foods13132054.

APA

Wenfei Fu, Fujun Liu, Ronglei Zhang, Ru Zhao, Yuxin He, & Cuina Wang. (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

Chicago

Wenfei Fu, 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 (13): 2054. doi:10.3390/foods13132054.