Formation of Vitamin E Emulsion Stabilized by Octenylsuccinic Starch: Factors Affecting Particle Size and Oil Load (Englisch)
- Neue Suche nach: Qiu, Dan
- Neue Suche nach: Qiu, Dan
- Neue Suche nach: Yang, Lei
- Neue Suche nach: Shi, Yong‐Cheng
In:
Journal of food science
;
80
, 4
; C680-C686
;
2015
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Formation of Vitamin E Emulsion Stabilized by Octenylsuccinic Starch: Factors Affecting Particle Size and Oil Load
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Beteiligte:
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Erschienen in:Journal of food science ; 80, 4 ; C680-C686
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Verlag:
- Neue Suche nach: Blackwell
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Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2015
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 80, Ausgabe 4
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