Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Future Foods (7:) - Amsterdam : Elsevier - Art.-Id. 100232
- Ereignis
-
Veröffentlichung
- (wo)
-
Berlin
- (wer)
-
Technische Universität Berlin
- (wann)
-
2023
- Urheber
-
Sankowski, Larissa Vivienne
Hennig, L.
Drusch, Stephan
Brückner-Gühmann, M.
- DOI
-
10.14279/depositonce-18467
- Handle
-
11303/19668
- URN
-
urn:nbn:de:101:1-2023080201590936985798
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:58 MESZ
Datenpartner
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Beteiligte
- Sankowski, Larissa Vivienne
- Hennig, L.
- Drusch, Stephan
- Brückner-Gühmann, M.
- Technische Universität Berlin
Entstanden
- 2023
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