Cite
HARVARD Citation
Comunian, T. et al. (2018). Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. Food hydrocolloids. pp. 96-106. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Comunian, T. et al. (2018). Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. Food hydrocolloids. pp. 96-106. [Online].