Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

Published 2007 View Full Article

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Title
Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 7, Pages 1203-1211
Publisher
Elsevier BV
Online
2007-07-05
DOI
10.1016/j.foodhyd.2007.06.009

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