Olive oil microemulsions : enzymatic activities and structural characteristics
Microemulsions composed of olive oil, either extravirgin (EVOO) or refined (ROO), as the continuous oil phase, water as the dispersed phase, and a mixture of lecithin-propanol as the emulsifier were prepared and investigated as potential biocompatible media for biotransformations. The area of the mi...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1991. - 23(2007), 4 vom: 13. Feb., Seite 2071-7 |
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| Weitere Verfasser: | , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2007
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Emulsions Olive Oil Plant Lectins Plant Oils Soybean Proteins soybean lectin Water 059QF0KO0R Monophenol Monooxygenase |