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Functional properties of kinetochores in animal cells.
Impact of laccase on the colour stability of structured oil-in-water emulsions.
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Impact of laccase on the colour stability of structured oil-in-water emulsions.
Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Res Int. 2017 07; 97:223-230.
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PubMed
subject areas
Beta vulgaris
Emulsions
Food Coloring Agents
Food Storage
Hydrogen-Ion Concentration
Laccase
Oxazines
Pectins
Temperature
authors with profiles
David J McClements B.S., Ph.D.