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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2013

Volumen: 50

Número: 1

Pages: 143-148

Type: Article

DOI: 10.1016/J.FOODRES.2012.10.009 GOOGLE SCHOLAR
La source de données: Scopus