Cite
HARVARD Citation
Xiong, W. et al. (n.d.). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food hydrocolloids. pp. 895-902. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Xiong, W. et al. (n.d.). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food hydrocolloids. pp. 895-902. [Online].