Release of amino acids encapsulated in PGPR-stabilized...

Food Research International 2020 / 11 Vol. 137

Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity

Kocaman, Esra, Can Karaca, Asli, Van der Meeren, Paul
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109527
Date:
November, 2020
File:
PDF, 1.13 MB
2020
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