The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7
Romero-Guzmán, Maria Juliana, Petris, Vasileios, De Chirico, Simone, di Bari, Vincenzo, Gray, David, Boom, Remko M., Nikiforidis, Constantinos V.
Published in Food chemistry (15.02.2020)
Published in Food chemistry (15.02.2020)
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