Emulsions based on the interactions between lactoferrin and chitosans

Food Biophysics

Volumn 3, Issue 2, 2008, Pages 169-173

  De Lorenzis, E ^a   Semeraro, C ^a   De Blasi, M D ^a   Mita, G ^a   Poltronieri, P ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Bioactivity; Chitosan; Food emulsions; Lactoferrin

Indexed keywords

EID: 43749103364     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-008-9063-x     Document Type: Article

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