Cite
HARVARD Citation
Bertsch, P. et al. (2021). Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends in food science & technology. pp. 326-342. [Online].
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Bertsch, P. et al. (2021). Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends in food science & technology. pp. 326-342. [Online].