| 000 | 01044 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250517134749.0 | ||
| 264 | 0 | _c20190705 | |
| 008 | 201907s 0 0 eng d | ||
| 022 | _a1941-1413 | ||
| 024 | 7 |
_a10.1146/annurev-food-030216-030154 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMcClements, David Julian | |
| 245 | 0 | 0 |
_aRecent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. _h[electronic resource] |
| 260 |
_bAnnual review of food science and technology _c02 2017 |
||
| 300 |
_a205-236 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review | ||
| 650 | 0 | 4 |
_aEmulsifying Agents _xchemistry |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 | _aFood Industry |
| 700 | 1 | _aBai, Long | |
| 700 | 1 | _aChung, Cheryl | |
| 773 | 0 |
_tAnnual review of food science and technology _gvol. 8 _gp. 205-236 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1146/annurev-food-030216-030154 _zAvailable from publisher's website |
| 999 |
_c26820855 _d26820855 |
||