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1
Q86827970-958B3B28-1B55-47F2-93F9-AE1F3B2FFEF9
Q86827970-958B3B28-1B55-47F2-93F9-AE1F3B2FFEF9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q86827970-958B3B28-1B55-47F2-93F9-AE1F3B2FFEF9
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
P50
Q86827970-958B3B28-1B55-47F2-93F9-AE1F3B2FFEF9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q86827970-958B3B28-1B55-47F2-93F9-AE1F3B2FFEF9
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
23fb168a7206cc322718a7dc51ae254eae07811a
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
Kelvin K T Goh