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Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs
Topuz, Osman Kadir, Aygün, TuÄçe, Alp, Ali Can, Yatmaz, Hanife Aydan, Torun, Mehmet, Yerlikaya, PınarVolume:
339
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128103
Date:
March, 2021
File:
PDF, 3.87 MB
2021