In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise

ACS Omega

Volumn 2, Issue 4, 2017, Pages 1441-1446

  Salentinig, Stefan ^a   Amenitsch, Heinz ^b   Yaghmur, Anan ^c  

^a SWISS FEDERAL LABORATORIES FOR MATERIALS SCIENCE AND TECHNOLOGY   (Switzerland)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85027972247     PISSN: None     EISSN: 24701343     Source Type: Journal    
DOI: 10.1021/acsomega.7b00153     Document Type: Article

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