Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins
Citation
Ni , H & Raikos , V 2019 , ' Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins ' , LWT- Food Science and Technology , vol. 109 , pp. 70-76 . https://doi.org/10.1016/j.lwt.2019.04.002
Rights
© 2019. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/