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Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
Gumus, Cansu Ekin, Decker, Eric Andrew, McClements, David JulianVolume:
12
Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-017-9475-6
Date:
June, 2017
File:
PDF, 1.27 MB
english, 2017