| 000 | 01332 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250514060747.0 | ||
| 264 | 0 | _c20030409 | |
| 008 | 200304s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf0203794 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHu, Min | |
| 245 | 0 | 0 |
_aImpact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cFeb 2003 |
||
| 300 |
_a1435-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 | _aDrug Stability |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 |
_aExcipients _xpharmacology |
| 650 | 0 | 4 |
_aFish Oils _xchemistry |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aIsoelectric Point |
| 650 | 0 | 4 |
_aLactalbumin _xpharmacology |
| 650 | 0 | 4 |
_aLactoglobulins _xpharmacology |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 |
_aMilk Proteins _xchemistry |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aWater |
| 650 | 0 | 4 | _aWhey Proteins |
| 700 | 1 | _aMcClements, D Julian | |
| 700 | 1 | _aDecker, Eric A | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 51 _gno. 5 _gp. 1435-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf0203794 _zAvailable from publisher's website |
| 999 |
_c12387652 _d12387652 |
||