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Journal Article

Structural characterization of solvent-based food preparation of jellyfish

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Vilgis,  Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Pedersen, M. T., Vilgis, T. A., Brewer, J. R., Hansen, P. L., & Clausen, M. P. (2024). Structural characterization of solvent-based food preparation of jellyfish. Soft Matter, 20(3), 495-510. doi:10.1039/D3SM00620D.


Cite as: https://hdl.handle.net/21.11116/0000-000E-2CAE-E
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