Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

Khadija Florence Dabo, Christine Chèné, Anne-Laure Fameau, Romdhane Karoui

Open source

DOI: 10.3390/molecules29245933
Published: 2024-12-16
Container: Molecules
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/molecules29245933,
  title = {Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry},
  author = {Khadija Florence Dabo and Christine Chèné and Anne-Laure Fameau and Romdhane Karoui},
  year = {2024},
  journal = {Molecules},
  doi = {10.3390/molecules29245933},
  url = {https://doi.org/10.3390/molecules29245933}
}

RIS

TY  - JOUR
TI  - Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry
AU  - Khadija Florence Dabo
AU  - Christine Chèné
AU  - Anne-Laure Fameau
AU  - Romdhane Karoui
PY  - 2024
JO  - Molecules
DO  - 10.3390/molecules29245933
UR  - https://doi.org/10.3390/molecules29245933
ER  -

APA

Dabo, K. F., Chèné, C., Fameau, A., & Karoui, R. (2024). Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry. Molecules. https://doi.org/10.3390/molecules29245933

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crossref · retrieved 2026-09-25T04:53:14.341Z