Cite
HARVARD Citation
Li, M. et al. (2023). Heat‐triggered thermo‐irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin. International journal of food science & technology. pp. 74-82. [Online].
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Li, M. et al. (2023). Heat‐triggered thermo‐irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin. International journal of food science & technology. pp. 74-82. [Online].