Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 123, Issue 1, Pages 99-106

出版商

Elsevier BV

发表日期

2010-04-19

DOI

10.1016/j.foodchem.2010.04.007

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