Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

  1. Cid, A.
  2. Mejuto, J.C.
  3. Orellana, P.G.
  4. López-Fernández, O.
  5. Rial-Otero, R.
  6. Simal-Gandara, J.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2013

Alea: 50

Zenbakia: 1

Orrialdeak: 143-148

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2012.10.009 GOOGLE SCHOLAR
Datuen iturria: Scopus