Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

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Ma , F , Zhang , Y , Wen , Y , Yao , Y , Zhu , J , Liu , X , Bell , A & Tikkanen-Kaukanen , C 2017 , ' Emulsification properties of polysaccharides from Dioscorea opposita Thunb. ' , Food Chemistry , vol. 221 , pp. 919-925 . https://doi.org/10.1016/j.foodchem.2016.11.073

Title: Emulsification properties of polysaccharides from Dioscorea opposita Thunb.
Author: Ma, Fanyi; Zhang, Yun; Wen, Yurong; Yao, Yanna; Zhu, Jinhua; Liu, Xiuhua; Bell, Alan; Tikkanen-Kaukanen, Carina
Contributor organization: Ruralia Institute, Mikkeli
Division of Pharmaceutical Biosciences
Date: 2017-01-10
Language: eng
Number of pages: 7
Belongs to series: Food Chemistry
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2016.11.073
URI: http://hdl.handle.net/10138/308383
Subject: 416 Food Science
1182 Biochemistry, cell and molecular biology
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion


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