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Q38409544-71184BA0-5A79-46D4-BDEB-52B3580FC133
Q38409544-71184BA0-5A79-46D4-BDEB-52B3580FC133
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38409544-71184BA0-5A79-46D4-BDEB-52B3580FC133
Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.
P2860
Q38409544-71184BA0-5A79-46D4-BDEB-52B3580FC133
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38409544-71184BA0-5A79-46D4-BDEB-52B3580FC133
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wasDerivedFrom
153f4cdcfffea321ed49e41772cce55b63a22332
P2860
Role of physical structures in bulk oils on lipid oxidation.