Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

标题
Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 14, Pages 5926-5931
出版商
American Chemical Society (ACS)
发表日期
2008-06-27
DOI
10.1021/jf800574s

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