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Crystallization and melting properties studied by DSC and F..:
Embaby, Hassan Elsayed
;
Miyakawa, Takuya
;
Hachimura, Satoshi
...
Food Chemistry. 366 (2022) - p. 130645 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.130645
RT Journal T1
Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130645&Exemplar=1&LAN=DE A1 Embaby, Hassan Elsayed A1 Miyakawa, Takuya A1 Hachimura, Satoshi A1 Muramatsu, Tomonari A1 Nara, Masayuki A1 Tanokura, Masaru PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 366 SP 130645 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130645 DO https://doi.org/10.1016/j.foodchem.2021.130645 SF ELIB - SuUB Bremen
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