Article Versions Notes

do Amaral Sobral PJ, Gebremariam G, Drudi F, De Aguiar Saldanha Pinheiro AC, Romani S, Rocculi P, Dalla Rosa M. Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations. Foods. 2022; 11(17):2692. https://doi.org/10.3390/foods11172692

do Amaral Sobral, Paulo José, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, and Marco Dalla Rosa. 2022. "Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations" Foods 11, no. 17: 2692. https://doi.org/10.3390/foods11172692

do Amaral Sobral, P. J., Gebremariam, G., Drudi, F., De Aguiar Saldanha Pinheiro, A. C., Romani, S., Rocculi, P., & Dalla Rosa, M. (2022). Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations. Foods, 11(17), 2692. https://doi.org/10.3390/foods11172692