Fan, Z., Fehér, B., Hettinga, K., Voets, I. K., & Bijl, E. (2024). Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. Food hydrocolloids, 149, 109592. https://doi.org/10.1016/j.foodhyd.2023.109592
Chicago-Zitierstil (17. Ausg.)Fan, Zekun, Bence Fehér, Kasper Hettinga, Ilja K. Voets, und Etske Bijl. "Effect of Temperature, PH and Calcium Phosphate Concentration on the Properties of Reassembled Casein Micelles." Food Hydrocolloids 149 (2024): 109592. https://doi.org/10.1016/j.foodhyd.2023.109592.
MLA-Zitierstil (9. Ausg.)Fan, Zekun, et al. "Effect of Temperature, PH and Calcium Phosphate Concentration on the Properties of Reassembled Casein Micelles." Food Hydrocolloids, vol. 149, 2024, p. 109592, https://doi.org/10.1016/j.foodhyd.2023.109592.