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The emulsifying properties of egg yolk phosphatidycholine

HomeScientific PublicationsScientific Publications – 1972

The emulsifying properties of egg yolk phosphatidycholine

Author: Horwitz C, Krut L, Kaminsky LS.

Source: Lipids 7. 1972; no 4: 234-239.

Judith Matlala2019-04-10T21:58:01+02:00Dec 31st, 1972|

The emulsifying properties of egg yolk phosphatidycholine

The emulsifying properties of egg yolk phosphatidycholine

The knowns and unknowns of chemically induced lower respiratory tract microbiota dysbiosis and lung disease

Allergic contact hand dermatitis due to constituents of nitrile gloves

Systematizing information use to address determinants of health worker health in South Africa: A cross-sectional mixed method study

The emulsifying properties of egg yolk phosphatidycholine

The emulsifying properties of egg yolk phosphatidycholine

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