Koko, J.H.K.K.; Tia, V.E.; Karamoko, G.; Karoui, R.
Determination of the Critical Micelle Concentration of Gelatin, ι-Carrageenan, Pectin, Gellan Gum and Xanthan Gum by Mid Infrared Spectroscopy Among Other Techniques. Chemosensors 2025, 13, 99.
https://doi.org/10.3390/chemosensors13030099
AMA Style
Koko JHKK, Tia VE, Karamoko G, Karoui R.
Determination of the Critical Micelle Concentration of Gelatin, ι-Carrageenan, Pectin, Gellan Gum and Xanthan Gum by Mid Infrared Spectroscopy Among Other Techniques. Chemosensors. 2025; 13(3):99.
https://doi.org/10.3390/chemosensors13030099
Chicago/Turabian Style
Koko, Joel Henri Konan Kouakou, Vama Etienne Tia, Gaoussou Karamoko, and Romdhane Karoui.
2025. "Determination of the Critical Micelle Concentration of Gelatin, ι-Carrageenan, Pectin, Gellan Gum and Xanthan Gum by Mid Infrared Spectroscopy Among Other Techniques" Chemosensors 13, no. 3: 99.
https://doi.org/10.3390/chemosensors13030099
APA Style
Koko, J. H. K. K., Tia, V. E., Karamoko, G., & Karoui, R.
(2025). Determination of the Critical Micelle Concentration of Gelatin, ι-Carrageenan, Pectin, Gellan Gum and Xanthan Gum by Mid Infrared Spectroscopy Among Other Techniques. Chemosensors, 13(3), 99.
https://doi.org/10.3390/chemosensors13030099