Interfacial and emulsifying properties of purified...

Food Chemistry 2021 / 02 Vol. 337

Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra)

Taarji, Noamane, Bouhoute, Meryem, Fainassi, Firdaous, Hafidi, Abdellatif, Kobayashi, Isao, Neves, Marcos A., Tominaga, Kenichi, Isoda, Hiroko, Nakajima, Mitsutoshi
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Volume:
337
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127949
Date:
February, 2021
File:
PDF, 3.55 MB
2021
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