Emulsifying Activity and Structural Stability of Fatty Acid Bound Bovine Serum Albumin.
Nippon Shokuhin Kagaku Kogaku Kaishi - Japan
doi 10.3136/nskkk.42.155
Full Text
Open PDFAbstract
Available in full text
Categories
Date
January 1, 1995
Authors
Publisher
Japanese Society for Food Science and Technology