Cite
MLA Citation
Xiaodan Zang et al.. “Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates.” Lebensmittel-Wissenschaft + Technologie =, vol. 102, 2019, pp. 122–130. http://access.bl.uk/ark:/81055/vdc_100077204994.0x000051