Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

1. Bravo-Núñez, Á.
2. Golding, M.
3. Gómez, M.
4. Matia-Merino, L.

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DOI: 10.3390/FOODS12203721 GOOGLE SCHOLAR lock_openAccés obert editor

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Font de les dades: Scopus