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Q38729699-2F0CDE57-7F79-41D4-BF19-C3F1E05584A2
Q38729699-2F0CDE57-7F79-41D4-BF19-C3F1E05584A2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38729699-2F0CDE57-7F79-41D4-BF19-C3F1E05584A2
Pickering emulsions in foods - opportunities and limitations.
P2860
Q38729699-2F0CDE57-7F79-41D4-BF19-C3F1E05584A2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38729699-2F0CDE57-7F79-41D4-BF19-C3F1E05584A2
rank
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Statement
wasDerivedFrom
97b5f95a8c6cf774d35b549939e602d152f899e1
P2860
Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure.