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Stabilisation of extra virgin olive oil‐in‐water emulsions ..:
Büyük, Miray
;
Yemenicioğlu, Ahmet
International Journal of Food Science & Technology. 59 (2024) 8 - p. 5767-5776 , 2024
Link:
https://doi.org/10.1111/ijfs.17330
RT Journal T1 <Title>Stabilisation of extra virgin olive oil‐in‐water emulsions prepared by citrus pectin using green tea and grape seed phenolic extracts and catechin</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17330&Exemplar=1&LAN=DE A1 Büyük, Miray A1 Yemenicioğlu, Ahmet PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 8 SP 5767 OP 5776 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17330 DO https://doi.org/10.1111/ijfs.17330 SF ELIB - SuUB Bremen
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