Massey University-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2023

  1. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

    Foods, Vol. 12, Núm. 20

2019

  1. Emulsification properties of garlic aqueous extract

    Food Hydrocolloids, Vol. 93, pp. 111-119