Destabilization of mayonnaise induced by lipid...

Destabilization of mayonnaise induced by lipid crystallization upon freezing

Miyagawa, Yayoi, Ogawa, Takenobu, Nakagawa, Kyuya, Adachi, Shuji
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Volume:
80
Language:
english
Journal:
Bioscience, Biotechnology, and Biochemistry
DOI:
10.1080/09168451.2015.1123611
Date:
April, 2016
File:
PDF, 1.81 MB
english, 2016
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