Cite
HARVARD Citation
Zhu, K. et al. (2019). Preparation, characterization and controlled-release property of Fe3+ cross-linked hydrogels based on peach gum polysaccharide. Food hydrocolloids. pp. 260-269. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zhu, K. et al. (2019). Preparation, characterization and controlled-release property of Fe3+ cross-linked hydrogels based on peach gum polysaccharide. Food hydrocolloids. pp. 260-269. [Online].