The interfacial properties of various milk fat globule membrane components using Langmuir isotherms-Reference-Cited by-同舟云学术

The interfacial properties of various milk fat globule membrane components using Langmuir isotherms

Published:2017-12 Issue: Volume:20 Page:96-103
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Priyanka Malik,Sabine Danthine,Aman Paul,Koen Dewettinck,Christophe Blecker

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

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