Cite
MLA Citation
Jorge L. Muriel Mundo et al.. “Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid.” Food research international, vol. 137, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100115122299.0x00001b