Cite
HARVARD Citation
Xiao, Q. et al. (2022). Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride. Food chemistry. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Xiao, Q. et al. (2022). Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride. Food chemistry. p. . [Online].