Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

Food Hydrocolloids - Tập 47 - Trang 99-107 - 2015
Pankaj Sharma1,2, Indrawati Oey1, David W. Everett1,2
1Department of Food Science, University of Otago, Dunedin, New Zealand
2Riddet Institute, Palmerston North, New Zealand

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