APA (7th ed.) Citation

Dai, T., Li, T., Li, R., Zhou, H., Liu, C., Chen, J., & McClements, D. J. (2020). Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food chemistry, 329, 127219. https://doi.org/10.1016/j.foodchem.2020.127219

Chicago Style (17th ed.) Citation

Dai, Taotao, Ti Li, Ruyi Li, Hualu Zhou, Chengmei Liu, Jun Chen, and David Julian McClements. "Utilization of Plant-based Protein-polyphenol Complexes to Form and Stabilize Emulsions: Pea Proteins and Grape Seed Proanthocyanidins." Food Chemistry 329 (2020): 127219. https://doi.org/10.1016/j.foodchem.2020.127219.

MLA (9th ed.) Citation

Dai, Taotao, et al. "Utilization of Plant-based Protein-polyphenol Complexes to Form and Stabilize Emulsions: Pea Proteins and Grape Seed Proanthocyanidins." Food Chemistry, vol. 329, 2020, p. 127219, https://doi.org/10.1016/j.foodchem.2020.127219.