Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

标题
Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 114, Issue 4, Pages 1308-1315
出版商
Elsevier BV
发表日期
2008-11-15
DOI
10.1016/j.foodchem.2008.11.012

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

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started