Rheological and spectral analysis of xanthan gum/lysozyme...

  • Main
  • 2018 / 06
  • Rheological and spectral analysis of xanthan gum/lysozyme...
International Journal of Food Science & Technology 2018 / 06

Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication

Xu, Wei, Li, Bin, Li, Juan, Huang, Lu, Liu, Huan, Zhu, Dandan, Liu, Mengru, Liu, Xinfang
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13854
Date:
June, 2018
File:
PDF, 562 KB
english, 2018
Conversion to is in progress
Conversion to is failed