1.
Megahed MG. Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties. Grasas aceites [Internet]. 1999Aug.30 [cited 2024Apr.25];50(4):280-2. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/668