Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine Liposomes

✍ Scribed by C.D. Dacaranhe; J. Terao

• Book ID: 108823504
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 711 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08788.x