doi.org/10.1016/j.foodres.2019.03.024

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion

..., Ming Du
51
Food Research International8.00
Volume: 121, Pages: 247 - 256
Published: Mar 12, 2019
Paper Fields
Paper Details
Title
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
DOI
doi.org/10.1016/j.foodres.2019.03.024
Published Date
Mar 12, 2019
Journal
Food Research International
Volume
121
Pages
247 - 256
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