Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

  • A. Cid, J.C. Mejuto, P.G. Orellana, O. López-Fernández, R. Rial-Otero, J. Simal-Gandara
  • Food Research International, January 2013, Elsevier
  • DOI: 10.1016/j.foodres.2012.10.009

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication


The following have contributed to this page: Juan C Mejuto and Jesus Simal-Gandara