Open AccessÇİNKO-KLOROFİL TÜREVLERİNİN PEYNİR ALTI SUYU PROTEİNİ İLE EMÜLSİYON/SOĞUK JELLEŞME YÖNTEMİ İLE ENKAPSÜLASYONU
Author(s) -
Gülay Özkan,
Seda Ersus
Publication year - 2018
Publication title -
gida / the journal of food
Language(s) - Uncategorized
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.321167
Subject(s) - isoelectric point , chlorophyll , emulsion , chemistry , zinc , nuclear chemistry , chromatography , food science , materials science , biochemistry , organic chemistry , enzyme
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