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HARVARD Citation
Kyomugasho, C. et al. (2017). Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems. Food hydrocolloids. pp. 299-310. [Online].
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Kyomugasho, C. et al. (2017). Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems. Food hydrocolloids. pp. 299-310. [Online].