Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin: Interfacial behavior & emulsion formation

Published 2019 View Full Article

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Title
Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin: Interfacial behavior & emulsion formation
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 120, Issue -, Pages 108910
Publisher
Elsevier BV
Online
2019-12-02
DOI
10.1016/j.lwt.2019.108910

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