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Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

By Dario M. Cabezas, Estefanía N. Guiotto, Bernd W. K. Diehl and Mabel C. Tomás

Submitted: May 29th 2012Reviewed: September 7th 2012Published: January 16th 2013

DOI: 10.5772/53165

Downloaded: 3233

© 2013 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Dario M. Cabezas, Estefanía N. Guiotto, Bernd W. K. Diehl and Mabel C. Tomás (January 16th 2013). Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures, Food Industry Innocenzo Muzzalupo, IntechOpen, DOI: 10.5772/53165. Available from:

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