Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

出版年份 2007 全文链接

标题

作者

关键词

出版物

Volume 315, Issue 1-3, Pages 47-56

出版商

Elsevier BV

发表日期

2007-07-13

DOI

10.1016/j.colsurfa.2007.07.007

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