Your browser doesn't support javascript.
loading
NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction.
Zhou, Xuan; Liu, Zhijing; Wang, Wan; Miao, Yusi; Gu, Liya; Li, Yanan; Liu, Xin; Jiang, Lianzhou; Hou, Juncai; Jiang, Zhanmei.
Afiliación
  • Zhou X; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu Z; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Wang W; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Miao Y; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Gu L; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Li Y; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu X; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Jiang L; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Hou J; National Research Center of Soybean Engineering and Technology, Harbin, China.
  • Jiang Z; College of Food Science, Northeast Agricultural University, Harbin, China.
J Sci Food Agric ; 102(9): 3752-3761, 2022 Jul.
Article en En | MEDLINE | ID: mdl-34913174
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceite de Soja / Cloruro de Sodio Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceite de Soja / Cloruro de Sodio Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: China