Cite
HARVARD Citation
Zang, X. et al. (2019). Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. Lebensmittel-Wissenschaft + Technologie =. pp. 122-130. [Online].
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Zang, X. et al. (2019). Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. Lebensmittel-Wissenschaft + Technologie =. pp. 122-130. [Online].