The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy
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ID: 74233
2020
| Reference Key |
obeid2020thefood
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|---|---|
| Authors | Obeid, S. |
| Journal | food research international |
| Year | 2020 |
| DOI | 10.1016/j.foodres.2019.108847 |
| URL | |
| Keywords | Keywords not found |
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