The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. (2020)

First Author: Romero-Guzmán MJ
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2019.125578

PubMed Identifier: 31622835

Publication URI: http://europepmc.org/abstract/MED/31622835

Type: Journal Article/Review

Volume: 306

Parent Publication: Food chemistry

ISSN: 0308-8146