Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
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Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
description
2005 nî lūn-bûn
@nan
2005 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2005 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
name
Influence of protein concentra ...... water emulsions at neutral pH.
@ast
Influence of protein concentra ...... water emulsions at neutral pH.
@en
type
label
Influence of protein concentra ...... water emulsions at neutral pH.
@ast
Influence of protein concentra ...... water emulsions at neutral pH.
@en
prefLabel
Influence of protein concentra ...... water emulsions at neutral pH.
@ast
Influence of protein concentra ...... water emulsions at neutral pH.
@en
P356
P1433
P1476
Influence of protein concentra ...... -water emulsions at neutral pH
@en
P2093
P304
P356
10.1021/LA048019T
P407
P577
2005-01-01T00:00:00Z