| http://www.w3.org/ns/prov#value | - Anhydrous Milk Fat enrichment with 13C-??triacylglycerol tracers: effects on thermal and structural behavior.Danthine, Sabine ; Vors, C??cile; Blecker, Christophe et alPoster (2015, March 15)Dietary lipids are incorporated in food products under different types of structures, e.g., as dispersed lipid droplets (in oil -in -water emulsions, like creams) or as a continuous lipid phase (in water ... [
|
