High Homogenization Speeds for Preparing Unstable...

Journal of Food Science 2019 / 04

High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions

Li, Ruren, He, Qing, Rong, Liangyan, Lin, Yanting, Jia, Na, Shao, Junhua, Liu, Dengyong
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Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14502
Date:
April, 2019
File:
PDF, 2.31 MB
english, 2019
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