Cite
HARVARD Citation
Zhao, J. et al. (2022). Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion. International journal of food science & technology. pp. 2819-2829. [Online].
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Zhao, J. et al. (2022). Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion. International journal of food science & technology. pp. 2819-2829. [Online].