Cite
MLA Citation
Yan Hu et al.. “Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity.” Food hydrocolloids, vol. 94, 2019, pp. 57–62. http://access.bl.uk/ark:/81055/vdc_100081477680.0x000044