The effect of monovalent (Na+, K+) and divalent (Ca2+,...

Food Chemistry 2020 / 02 Vol. 306

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

Romero-Guzmán, Maria Juliana, Petris, Vasileios, De Chirico, Simone, di Bari, Vincenzo, Gray, David, Boom, Remko M., Nikiforidis, Constantinos V.
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Volume:
306
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125578
Date:
February, 2020
File:
PDF, 602 KB
2020
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