CHARACTERIZATION OF THE KINETICS OF BREAKDOWN OF PROTEIN STABILIZED OIL IN WATER EMULSIONS

被引:7
作者
JACKMAN, RL [1 ]
YADA, RY [1 ]
PAULSON, AT [1 ]
机构
[1] TECH UNIV NOVA SCOTIA,DEPT FOOD SCI & TECHNOL,HALIFAX B3J 2X4,NS,CANADA
关键词
D O I
10.1021/jf00087a006
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:600 / 604
页数:5
相关论文
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