Publication | Closed Access
Emulsifying properties of egg yolk low density lipoprotein (LDL): Comparison with bovine serum albumin and egg lecithin
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1984
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Food ChemistryLipid AnalysisFood ColloidBiochemistryLipid NutritionEgg LecithinLipoprotein MetabolismFood EngineeringBovine Serum AlbuminEmulsionHealth Sciences
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