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Transcription factor Hlx controls a systematic switch from white to brown fat through Prdm16-mediated co-activation.
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An integrated approach to the development of reduced-fat food emulsions.
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An integrated approach to the development of reduced-fat food emulsions.
McClements DJ, Demetriades K. An integrated approach to the development of reduced-fat food emulsions. Crit Rev Food Sci Nutr. 1998 Aug; 38(6):511-36.
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subject areas
Dietary Fats
Drug Stability
Emulsions
Fat Substitutes
Food
Food Preservation
Food Technology
Humans
authors with profiles
David J McClements B.S., Ph.D.