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Journal description
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Details for article 22 of 52 found articles
| Title: |
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications |
| Author: |
Shan, Yumeng Zeng, Qi Lv, Xiaohui Ma, Jiaxuan Liu, Xiaoli Yao, Xuan Pan, Jiajing Xia, Jiyu Jin, Guofeng Jin, Yongguo |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 153 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 22 of 52 found articles
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