Influence of lysolecithin and Tween 80 on the colloidal...

Food Chemistry 2017 / 04 Vol. 221

Influence of lysolecithin and Tween 80 on the colloidal stability of branched chain amino acids in a nanosuspension system

Hong, Chi Rac, Lee, Gyu Whan, Paik, Hyun-Dong, Chang, Pahn-Shick, Choi, Seung Jun
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Volume:
221
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.131
Date:
April, 2017
File:
PDF, 531 KB
english, 2017
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