Cite
HARVARD Citation
Sabouri, S. et al. (n.d.). Acid induced destabilization of emulsions prepared with sodium caseinate–epigallocatechin-gallate complexes. Food hydrocolloids. pp. 113-118. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Sabouri, S. et al. (n.d.). Acid induced destabilization of emulsions prepared with sodium caseinate–epigallocatechin-gallate complexes. Food hydrocolloids. pp. 113-118. [Online].