Egg yolk lecithin fractionation and characterization | Zendy

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Egg yolk lecithin fractionation and characterization

Author(s) -

Luz Elena Palacios

Publication year - 2020

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31274/rtd-20200817-18

Subject(s) - yolk , characterization (materials science) , lecithin , fractionation , chromatography , chemistry , materials science , nanotechnology , food science

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