دورية أكاديمية
Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices
| العنوان: | Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices |
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| المؤلفون: | Frenzel, Monika, Steffen-Heins, Anja |
| المصدر: | In Food Chemistry 15 April 2015 173:1090-1099 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2014.10.076 |