Crystallization in emulsion: Application to thermal and structural behavior of milk fat

被引：0
|
作者：
Lopez, C [1 ]
Lesieur, P [1 ]
Keller, G [1 ]
Ollivon, M [1 ]
机构：
[1] Arilait Rech, F-75314 Paris 09, France
来源：
CRYSTALLIZATION AND SOLIDIFICATION PROPERTIES OF LIPIDS | 2001年
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：190 / 199
页数：10
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