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Volumn 24, Issue 1, 2012, Pages 17-24

Study of olive oil-in-water emulsions with protein emulsifiers

Author keywords

Oil in water emulsions; Olive oil; Oxidation; Protein emulsifiers; Rheology

Indexed keywords

GLYCINE MAX;

EID: 84859817080     PISSN: 2079052X     EISSN: 20790538     Source Type: Journal    
DOI: 10.9755/ejfa.v24i1.10594     Document Type: Article
Times cited : (24)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.