The miscibility of milk sphingomyelin and cholesterol is...

Food Chemistry 2017 / 06 Vol. 224

The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers

Cheng, Ken, Ropers, Marie-Hélène, Lopez, Christelle
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Volume:
224
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.12.035
Date:
June, 2017
File:
PDF, 1.95 MB
english, 2017
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