Article Versions Notes

Giarratano M, Duffuler P, Chamberland J, Brisson G, House JD, Pouliot Y, Doyen A. Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk. Molecules. 2020; 25(5):1184. https://doi.org/10.3390/molecules25051184

Giarratano, Mélanie, Pauline Duffuler, Julien Chamberland, Guillaume Brisson, James D. House, Yves Pouliot, and Alain Doyen. 2020. "Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk" Molecules 25, no. 5: 1184. https://doi.org/10.3390/molecules25051184

Giarratano, M., Duffuler, P., Chamberland, J., Brisson, G., House, J. D., Pouliot, Y., & Doyen, A. (2020). Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk. Molecules, 25(5), 1184. https://doi.org/10.3390/molecules25051184