Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
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Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
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im Januar 2014 veröffentlichter wissenschaftlicher Artikel
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scientific article published on 28 January 2014
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wetenschappelijk artikel
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наукова стаття, опублікована в січні 2014
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name
Influence of Casein–Phospholip ...... of Fish Oil-in-Water Emulsions
@en
Influence of Casein–Phospholip ...... of Fish Oil-in-Water Emulsions
@nl
type
label
Influence of Casein–Phospholip ...... of Fish Oil-in-Water Emulsions
@en
Influence of Casein–Phospholip ...... of Fish Oil-in-Water Emulsions
@nl
prefLabel
Influence of Casein–Phospholip ...... of Fish Oil-in-Water Emulsions
@en
Influence of Casein–Phospholip ...... of Fish Oil-in-Water Emulsions
@nl
P356
P1476
Influence of casein-phospholip ...... of fish oil-in-water emulsions
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P2093
Anna Frisenfeldt Horn
P304
P356
10.1021/JF405073X
P407
P577
2014-01-28T00:00:00Z