Loading...
Header Logo
Keywords
Last Name
Institution

Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings.

Chen B, McClements DJ, Gray DA, Decker EA. Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings. J Agric Food Chem. 2010 Aug 25; 58(16):9259-65.

View in: PubMed

collapse authors with profiles