Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

标题
Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan
作者
关键词
-
出版物
Food Biophysics
Volume 5, Issue 2, Pages 73-81
出版商
Springer Nature
发表日期
2010-02-18
DOI
10.1007/s11483-010-9147-2

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