Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil-Reference-Cited by-同舟云学术

Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil

Published:2020-05 Issue: Volume:311 Page:126017
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nikolaeva Tatiana^ORCID,Rietkerk Tim,Sein Arjen,Dalgliesh Robert,Bouwman Wim G.,Velichko Evgenii^ORCID,Tian Bei,Van As Henk^ORCID,van Duynhoven John

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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