FACTORS THAT INFLUENCE THE COALESCENCE STABILITY OF PROTEIN-STABILIZED EMULSIONS, ESTIMATED FROM THE PROPORTION OF OIL EXTRACTED BY HEXANE

被引：24

作者：

TORNBERG, E ^{[1
]}

EDIRIWEERA, N ^{[1
]}

机构：

[1] CISIR,COLOMBO 7,SRI LANKA

来源：

关键词：

D O I：

10.1002/jsfa.2740460110

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：93 / 113

页数：21

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