CHARACTERIZATION OF THE KINETICS OF BREAKDOWN OF PROTEIN STABILIZED OIL IN WATER EMULSIONS

被引：7
|
作者：
JACKMAN, RL [1 ]
YADA, RY [1 ]
PAULSON, AT [1 ]
机构：
[1] TECH UNIV NOVA SCOTIA,DEPT FOOD SCI & TECHNOL,HALIFAX B3J 2X4,NS,CANADA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 03期
关键词：
D O I：
10.1021/jf00087a006
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：600 / 604
页数：5
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