Cite
HARVARD Citation
Cha, Y. et al. (2019). Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization. Journal of food engineering. pp. 1-8. [Online].
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Cha, Y. et al. (2019). Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization. Journal of food engineering. pp. 1-8. [Online].