Cite
HARVARD Citation
Ho, T. et al. (2015). Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed. Food chemistry. pp. 407-415. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ho, T. et al. (2015). Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed. Food chemistry. pp. 407-415. [Online].