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Krause, Jens-Peter (13)
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Keywords
Bioavailability
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Emulsion
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Lutein ester
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Stability
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Tagetes
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Whey protein
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Institut für Chemie
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Institut für Physik und Astronomie
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Institut für Ernährungswissenschaft
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Author
Grenzflächenverhalten acetylierter Globuline der Ackerbohne (Vicia faba L.)
(1995)
Krause, Jens-Peter
Ultrastructure of o/w emulsions stabilized by faba bean protein isolates
(1994)
Krause, Jens-Peter
;
Buchheim, Wolfgang
Rechnergestütztes Verfahren zur Teilchengrößenbestimmung in Emulsionen und Suspensionen auf der Grundlage elektronenmikroskopischer Aufnahmen
(1993)
Krause, Jens-Peter
;
Rathjen, Gerhard
;
Buchheim, Wolfgang
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