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Journal description
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Details for article 43 of 103 found articles
| Title: |
Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri) |
| Author: |
Wu, Di Wu, Chao Ma, Wuchao Wang, Zhenyu Yu, Cuiping Du, Ming |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 89 (2019) nr. C pages 707-714 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 43 of 103 found articles
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