Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

Published 2010 View Full Article

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Title
Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 1, Pages 360-366
Publisher
Elsevier BV
Online
2010-10-14
DOI
10.1016/j.foodres.2010.10.006

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