Interactions Between Bacterial Surfaces and Milk Proteins, Impact on Food Emulsions Stability

AuthID
 P-003-Y16
9
Author(s)
Ly, MH
·
Goudot, S
·
Le, ML
·
Cayot, P
·
Le, TM
·
Belin, JM
·
Wache, Y
Tipo de Documento
Article
Year published
2008
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 22, Número: 5, Páginas: 742-751 (10)
Indexing
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-39549098852
Wos: WOS:000254895500003
Source Identifiers
ISSN: 0268-005X
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