Effect of whey proteins covalently modified with cabbage compound allyl isothiocyanate on O/W Interfaces and emulsions
2016
Keppler, J.K. | Steffen-Heins, A. | Garamus, V.M. | Martin, Dierk | Berton-Carabin, C. | Schwarz, K.
Bibliographic information
Deutsche Neutronenstreutagung 2016, Kiel, 20.-22.09.2016
Publisher Helmholtz-Zentrum Geesthacht
Language
English
Note
16-MF
Type
Abstract_or_summary; Text
2025-02-03
MODS
Data Provider
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