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Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol.

Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol.

NAKAE, Takashi; KOMETANI, Takashi; NISHIMURA, Takahisa; TAKII, Hiroshi; OKADA, Shigetaka
  • 期刊名称Food Science and Technology International, Tokyo
  • 作者NAKAE, Takashi; KOMETANI, Takashi; NISHIMURA, Takahisa; TAKII, Hiroshi; OKADA, Shigetaka
  • 卷第4卷
  • 期第3期
  • 印刷ISSN1341-7592
  • 电子ISSN1881-3976
  • 文件大小562.98KB
  • 发表时间1998
  • DOI10.3136/fsti9596t9798.4.230
  • 页码230-234
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