검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation Matos M, Laca A, Rea F, Iglesias O, Rayner M, Gutierrez G Journal of Food Engineering, 222, 207, 2018 |