Cite
HARVARD Citation
Xue, X. et al. (2022). Effects of zein modifying polar amino acids as surface stabilizers on the emulsification stability of milk cream diacylglycerol. Lebensmittel-Wissenschaft + Technologie =. 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.
Xue, X. et al. (2022). Effects of zein modifying polar amino acids as surface stabilizers on the emulsification stability of milk cream diacylglycerol. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].