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1 Ergebnisse
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Effects of NaCl-assisted regulation on the emulsifying prop..:
Zhao, Gai-ming
;
Zhang, Gui-yan
;
Bai, Xue-yuan
...
Food Research International. 159 (2022) - p. 111599 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.111599
RT Journal T1
Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.111599&Exemplar=1&LAN=DE A1 Zhao, Gai-ming A1 Zhang, Gui-yan A1 Bai, Xue-yuan A1 Yin, Feng A1 Ru, Ang A1 Yu, Xiao-ling A1 Zhao, Li-jun A1 Zhu, Chao-zhi PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 159 SP 111599 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.111599 DO https://doi.org/10.1016/j.foodres.2022.111599 SF ELIB - SuUB Bremen
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