Stability of bovine serum albumin-stabilized olive oil-in-water emulsions and the role of the oil minor surface-active lipids
- 31 March 1994
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 8 (1), 27-32
- https://doi.org/10.1016/s0268-005x(09)80142-2
Abstract
No abstract availableKeywords
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