Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)

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Structural and Interfacial Characteristics.pdf (12.06 MB)

Date

2019

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Keywords

coconut, Coconut milk, Oil bodies, Oleosin, Phospholipids, Ultrastructure, Microstructure, Iinterfacial design, Structural stabilization

Citation

Food Chemistry 276 (2019) 129–139

URI

http://hdl.handle.net/123456789/8254

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Coconut