About: Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

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About: Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums Goto Sponge NotDistinct Permalink

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scientific article published on 05 December 2015

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в грудні 2015 (uk) scientific article published on 05 December 2015 (en) artículu científicu espublizáu n'avientu de 2015 (ast) գիտական հոդված հրատարակված 2015 թվականի դեկտեմբերի 5-ին (hy)
publication date	wds:Q87096235-4160492E-BAEB-4691-9886-67387CDB0963
publication date	2015-12-05 00:00:00Z (xsd:dateTime)
author name string	wds:Q87096235-4247546D-88B3-42D5-B6A0-DB1FD24B4C88 wds:Q87096235-CCB12579-40B5-4A4F-9B8C-B35B31DB7497 wds:Q87096235-D42242E0-6BCF-49FB-9697-66D37E482251
author name string	Ali Nasirpour Sayed Amir Hossein Goli Maryam Nikbakht Nasrabadi
rdfs:label	Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (en) Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (nl)
skos:prefLabel	Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (en) Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (nl)
name	Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (en) Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (nl)
title	wds:Q87096235-32917201-9147-400F-B16E-2E0311BB4520
title	Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums (en)
page(s)	wds:Q87096235-BFE4A678-FCC6-47AC-96B0-9E5D0BAC4570
page(s)	258-264
instance of	wds:Q87096235-A185CD00-FF98-4C98-B7B5-7AA55D4CBD9B
instance of	scholarly article
PubMed ID	wds:Q87096235-78A2B344-3B4F-4E42-817F-04DF11E14AF5
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/26775969
PubMed ID	26775969
published in	wds:Q87096235-B1892494-C809-44BB-84EC-081E61B5BD8A
published in	Food Chemistry
volume	wds:Q87096235-A52F784F-0CF3-432C-BA49-718EEBA669C2
volume	199
DOI	wds:Q87096235-F3BA59C5-37E5-4131-BBF6-24136CA1E03B
DOI	http://dx.doi.org/10.1016/J.FOODCHEM.2015.12.001
DOI	10.1016/J.FOODCHEM.2015.12.001
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q87096235
is cites work of	Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications
is cites work of	wds:Q37707454-4AE452E1-8EA7-4B96-A543-027DD693F2F4 wds:Q98946248-B49546A3-C698-4486-9EA7-78673AC5C12D

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