Cite
HARVARD Citation
Muriel Mundo, J. et al. (2020). Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food research international. p. . [Online].
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Muriel Mundo, J. et al. (2020). Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food research international. p. . [Online].