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1 Ergebnisse
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Impact of ethanol shock on the structural change and emulsi..:
Liao, Wenyan
;
Zhang, Liang
;
Xie, Jingying
...
Food Hydrocolloids. 133 (2022) - p. 107894 , 2022
Link:
https://doi.org/10.1016/j.foodhyd.2022.107894
RT Journal T1
Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2022.107894&Exemplar=1&LAN=DE A1 Liao, Wenyan A1 Zhang, Liang A1 Xie, Jingying A1 Wang, Yahong A1 Tong, Zhen A1 Wang, Yuan A1 Abliz, Arzigül A1 Li, Qike A1 Shu, Xin A1 Gao, Yanxiang PB Elsevier BV YR 2022 SN 0268-005X JF Food Hydrocolloids VO 133 SP 107894 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2022.107894 DO https://doi.org/10.1016/j.foodhyd.2022.107894 SF ELIB - SuUB Bremen
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