Original language | English |
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Pages (from-to) | 104-113 |
Journal | Food Chemistry |
Volume | 209 |
Publication status | Published - 1 Jan 2016 |
Ultra-high pressure homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
C. Fernandez-Avila, Antonio Jose Trujillo Mesa
Research output: Contribution to journal › Article › Research
44
Citations
(Scopus)