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  Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan

Nallamilli, T., Ketomaeki, M., Prozeller, D., Mars, J., Morsbach, S., Mezger, M., et al. (2021). Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science, 4, 53-62. doi:10.1016/j.crfs.2021.01.003.

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2022-01-Elsevier.pdf (Publisher version), 3MB
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2022-01-Elsevier.pdf
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 Creators:
Nallamilli, Trivikram1, Author              
Ketomaeki, Markus1, Author              
Prozeller, Domenik2, Author              
Mars, Julian3, Author              
Morsbach, Svenja2, Author              
Mezger, Markus3, Author              
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society, ou_1800288              
3Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286              

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Language(s): eng - English
 Dates: 2021
 Publication Status: Published online
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.crfs.2021.01.003
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Title: Current Research in Food Science
Source Genre: Journal
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Publ. Info: Elsevier
Pages: - Volume / Issue: 4 Sequence Number: - Start / End Page: 53 - 62 Identifier: ISSN: 2665-9271
CoNE: https://pure.mpg.de/cone/journals/resource/2665-9271