Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D)
Clicks: 300
ID: 3069
2019
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Popular Article
80.8
/100
300 views
240 readers
Trending
AI Quality Assessment
Not analyzed
| Reference Key |
glumac2019surfacefood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Glumac M. |
| Journal | food hydrocolloids |
| Year | 2019 |
| DOI | 10.1016/j.foodhyd.2019.105195 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.