Impact of Interfacial Composition on Emulsion Digestion Using InVitro and InVivo Models (Englisch)
- Neue Suche nach: Malinauskytė, E.
- Neue Suche nach: Ramanauskaitė, J.
- Neue Suche nach: Keršienė, M.
- Neue Suche nach: Jasutienė, I.
- Neue Suche nach: Leskauskaitė, D.
- Neue Suche nach: Devold, T. G.
- Neue Suche nach: Vegarud, G. E.
- Neue Suche nach: Malinauskytė, E.
- Neue Suche nach: Ramanauskaitė, J.
- Neue Suche nach: Keršienė, M.
- Neue Suche nach: Jasutienė, I.
- Neue Suche nach: Leskauskaitė, D.
- Neue Suche nach: Devold, T. G.
- Neue Suche nach: Vegarud, G. E.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
83
, 11
;
2850-2857
;
2018
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Impact of Interfacial Composition on Emulsion Digestion Using InVitro and InVivo Models
-
Beteiligte:Malinauskytė, E. ( Autor:in ) / Ramanauskaitė, J. ( Autor:in ) / Keršienė, M. ( Autor:in ) / Jasutienė, I. ( Autor:in ) / Leskauskaitė, D. ( Autor:in ) / Devold, T. G. ( Autor:in ) / Vegarud, G. E. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 83, 11 ; 2850-2857
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Verlag:
- Neue Suche nach: John Wiley & Sons Ltd
-
Erscheinungsdatum:01.01.2018
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Format / Umfang:8 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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Cover Caption| 2018