| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541204 | Food Chemistry | 2006 | 11 Pages |
Abstract
⺠Chemical characterisation of almond oil bodies and bovine milk fat globules. ⺠Comparison between natural plant lipid emulsion and animal lipid emulsion. ⺠Structure of the two natural milk emulsions examined by confocal and Raman microscopy.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sophie Gallier, Keith C. Gordon, Harjinder Singh,