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Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine. [electronic resource] by
- Yesiltas, Betül
- Torkkeli, Mika
- Almásy, László
- Dudás, Zoltán
- Wacha, András Ferenc
- Dalgliesh, Robert
- García-Moreno, Pedro J
- Sørensen, Ann-Dorit M
- Jacobsen, Charlotte
- Knaapila, Matti
Producer: 20200128
In:
Journal of colloid and interface science vol. 554
Availability: No items available.
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