Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

Published 2010 View Full Article

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Title
Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 1227-1232
Publisher
Elsevier BV
Online
2010-11-25
DOI
10.1016/j.foodhyd.2010.11.010

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