Moderate heat enhances gliadin-proanthocyanidin interactions.

Girard AL

DOI: 10.1016/j.foodchem.2022.133331
Published: 2022 Nov 1
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2022.133331,
  title = {Moderate heat enhances gliadin-proanthocyanidin interactions.},
  author = {Girard AL},
  year = {2022},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2022.133331},
  url = {https://doi.org/10.1016/j.foodchem.2022.133331}
}

RIS

TY  - JOUR
TI  - Moderate heat enhances gliadin-proanthocyanidin interactions.
AU  - Girard AL
PY  - 2022
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2022.133331
UR  - https://doi.org/10.1016/j.foodchem.2022.133331
ER  -

APA

AL, G. (2022). Moderate heat enhances gliadin-proanthocyanidin interactions.. Food chemistry. https://doi.org/10.1016/j.foodchem.2022.133331

Source records

pubmed · retrieved 2026-11-10T19:09:30.880Z