Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

标题
Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 976-982
出版商
Elsevier BV
发表日期
2010-10-04
DOI
10.1016/j.foodhyd.2010.09.012

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