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Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
Zhang, Yating, Tan, Chen, Abbas, Shabbar, Eric, Karangwa, Xia, Shuqin, Zhang, XiaomingVolume:
51
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.05.001
Date:
October, 2015
File:
PDF, 1.41 MB
english, 2015