Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

Published 2010 View Full Article

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Title
Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 1, Pages 99-106
Publisher
Elsevier BV
Online
2010-04-19
DOI
10.1016/j.foodchem.2010.04.007

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