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1 Ergebnisse
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Comparison of the Effects of Different Food-Grade Emulsifie..:
Liu, Yuan
;
Wei, Zhen-Cheng
;
Deng, Yuan-Yuan
...
Molecules. 25 (2020) 3 - p. 458 , 2020
Link:
https://doi.org/10.3390/molecules25030458
RT Journal T1
Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_molecules25030458&Exemplar=1&LAN=DE A1 Liu, Yuan A1 Wei, Zhen-Cheng A1 Deng, Yuan-Yuan A1 Dong, Hao A1 Zhang, Yan A1 Tang, Xiao-Jun A1 Li, Ping A1 Liu, Guang A1 Zhang, Ming-Wei PB MDPI AG YR 2020 SN 1420-3049 JF Molecules VO 25 IS 3 SP 458 LK http://dx.doi.org/https://doi.org/10.3390/molecules25030458 DO https://doi.org/10.3390/molecules25030458 SF ELIB - SuUB Bremen
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