Bai, L., Xiang, W., Huan, S., & Rojas, O. J. (2018). Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals. Biomacromolecules.
Čikaški stil citiranjaBai, Long, Wenchao Xiang, Siqi Huan, i Orlando J. Rojas. "Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based On Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals." Biomacromolecules 2018.
MLA način citiranjaBai, Long, Wenchao Xiang, Siqi Huan, i Orlando J. Rojas. "Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based On Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals." Biomacromolecules 2018.