Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in oil-in-water emulsions - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Book Sections Year : 2002
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hal-02828108 , version 1 (07-06-2020)

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  • HAL Id : hal-02828108 , version 1
  • PRODINRA : 65323

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Vincent Martinet, Valerie Beaumal, Michèle Dalgalarrondo, Marc Anton. Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in oil-in-water emulsions. Food emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3. ⟨hal-02828108⟩

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