Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions

标题
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 309, Issue -, Pages 125642
出版商
Elsevier BV
发表日期
2019-10-22
DOI
10.1016/j.foodchem.2019.125642

向作者/读者发起求助以获取更多资源

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More