Modified phosphatidylcholine with different alkyl chain...

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

Yesiltas, Betül, Sørensen, Ann-Dorit M., García-Moreno, Pedro J., Anankanbil, Sampson, Guo, Zheng, Jacobsen, Charlotte
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
289
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.03.087
Date:
August, 2019
File:
PDF, 361 KB
english, 2019
Conversion to is in progress
Conversion to is failed