reference/34798582

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/34798582

Outgoing Links

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contentType	Journal Article
issn	2304-8158
issueIdentifier	24
pageRange	4018-
publicationName	Foods (Basel, Switzerland)
startingPage	4018
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bibliographicCitation	Song Z, Yang Y, Chen F, Fan J, Wang B, Bian X, Xu Y, Liu B, Fu Y, Shi Y, Zhang X, Zhang N. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion. Foods. 2022 Dec 12;11(24). PMID: 36553760; PMCID: PMC9778241.
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date	2022-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/36553760 https://pubmed.ncbi.nlm.nih.gov/PMC9778241 https://doi.org/10.3390/foods11244018
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
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Total number of triples: 43.