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Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: structural

Waldemar Buxmann1, Ute Bindrich, Ulf Strijowski

  • 1German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, Quakenbrueck, Germany. w.buxmann@dil-ev.de

Colloids and Surfaces. B, Biointerfaces
|November 26, 2009
PubMed

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