Cite
HARVARD Citation
Purwanti, N. et al. (2018). Emulsion stability of clove oil in chitosan and sodium alginate matrix. International journal of food properties. 21 (1), pp. 566-581. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Purwanti, N. et al. (2018). Emulsion stability of clove oil in chitosan and sodium alginate matrix. International journal of food properties. 21 (1), pp. 566-581. [Online].