Impact of Pectin or Chitosan on Bulk, Interfacial and Antioxidant Properties of (+)-Catechin and Beta-Lactoglobulin Ternary Mixtures

AuthID
 P-00G-WQQ
5
Author(s)
von Staszewski, M
·
Pilosof, AMR
Tipo de Documento
Article
Year published
2016
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 55, Páginas: 119-127 (9)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84947734192
Wos: WOS:000366930200014
Source Identifiers
ISSN: 0268-005X
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