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Q38409544-13DD63FA-F5F3-4F43-8C8C-2AE35E9C89AA
Q38409544-13DD63FA-F5F3-4F43-8C8C-2AE35E9C89AA
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http://www.wikidata.org/entity/statement/Q38409544-13DD63FA-F5F3-4F43-8C8C-2AE35E9C89AA
Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.
P2860
Q38409544-13DD63FA-F5F3-4F43-8C8C-2AE35E9C89AA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38409544-13DD63FA-F5F3-4F43-8C8C-2AE35E9C89AA
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wasDerivedFrom
153f4cdcfffea321ed49e41772cce55b63a22332
P2860
Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence.