Effect of temperature, water content and free fatty acid on reverse micelle formation of phospholipids in vegetable oil
- 1 December 2017
- journal article
- Published by Elsevier in Colloids and Surfaces B: Biointerfaces
- Vol. 160, 355-363
Abstract
No abstract availableKeywords
Funding Information
- Tekes – the Finnish Funding Agency
- Research Council of Finland (278279, 136885, 272738)
- Doctoral Programme of School of Chemical Technology and computational resources by CSC IT Centre for Science, Finland
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