Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate
Crossref DOI link: https://doi.org/10.1007/s11483-014-9350-7
Published Online: 2014-07-03
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cheung, Lamlam
Wanasundara, Janitha
Nickerson, Michael T.
Text and Data Mining valid from 2014-07-03