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	1.	Structural Features of Hydrolyzable Tannins Determine Their Ability to Form Insoluble Complexes with Bovine Serum Albumin. [electronic resource] by Engström, M T Arvola, J Nenonen, S Virtanen, V T J Leppä, M M Tähtinen, P Salminen, J-P Producer: 20190718 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Correction to Structural Features of Hydrolyzable Tannins Determine Their Ability to Form Insoluble Complexes with Bovine Serum Albumin. [electronic resource] by Engström, M T Arvola, J Nenonen, S Virtanen, V T J Leppä, M M Tähtinen, P Salminen, J-P Publication details: Journal of agricultural and food chemistry 02 2020 In: Journal of agricultural and food chemistry vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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