C. Zhou Et Al. , "High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi," Food Hydrocolloids , vol.133, 2022
Zhou, C. Et Al. 2022. High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi. Food Hydrocolloids , vol.133 .
Zhou, C., Zhang, L., Zaky, A. A., Tie, S., Cui, G., Liu, R., ... HASSIBELNABY, A. M. A.(2022). High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi. Food Hydrocolloids , vol.133.
Zhou, Chengfu Et Al. "High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi," Food Hydrocolloids , vol.133, 2022
Zhou, Chengfu Et Al. "High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi." Food Hydrocolloids , vol.133, 2022
Zhou, C. Et Al. (2022) . "High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi." Food Hydrocolloids , vol.133.
@article{article, author={Chengfu Zhou Et Al. }, title={High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi}, journal={Food Hydrocolloids}, year=2022}