Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus

Published 2009 View Full Article

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Title
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus
Authors
Keywords
-
Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 76, Issue 1, Pages 186-191
Publisher
Elsevier BV
Online
2009-11-01
DOI
10.1016/j.colsurfb.2009.10.032

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