Zdravkovic, M.; Ebert, E.; Panz, C.; Okun, Z.; Endreß, H.-U.; Shpigelman, A.; Aganovic, K.
Functionalisation of Pectin by Ultra High Pressure Homogenisation. Proceedings 2021, 70, 50.
https://doi.org/10.3390/foods_2020-07752
AMA Style
Zdravkovic M, Ebert E, Panz C, Okun Z, Endreß H-U, Shpigelman A, Aganovic K.
Functionalisation of Pectin by Ultra High Pressure Homogenisation. Proceedings. 2021; 70(1):50.
https://doi.org/10.3390/foods_2020-07752
Chicago/Turabian Style
Zdravkovic, Milena, Edward Ebert, Chen Panz, Zoya Okun, Hans-Ulrich Endreß, Avi Shpigelman, and Kemal Aganovic.
2021. "Functionalisation of Pectin by Ultra High Pressure Homogenisation" Proceedings 70, no. 1: 50.
https://doi.org/10.3390/foods_2020-07752
APA Style
Zdravkovic, M., Ebert, E., Panz, C., Okun, Z., Endreß, H.-U., Shpigelman, A., & Aganovic, K.
(2021). Functionalisation of Pectin by Ultra High Pressure Homogenisation. Proceedings, 70(1), 50.
https://doi.org/10.3390/foods_2020-07752