The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin
Crossref DOI link: https://doi.org/10.1007/s13197-014-1523-3
Published Online: 2014-11-21
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Johnston, Stuart P.
Nickerson, Michael T.
Low, Nicholas H.
Text and Data Mining valid from 2014-11-21