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pro vyhledávání: '"Paraskevi Lentzi"'
Autor:
Paraskevi Lentzi, Despoina Georgiou, Eleni P. Kalogianni, Anastasia Kyriakoudi, Christos Ritzoulis
Publikováno v:
Colloids and Interfaces, Vol 6, Iss 4, p 71 (2022)
This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts co
Externí odkaz:
https://doaj.org/article/416f1d4004cd4d2b9a3e05e95b15670e
