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Use of Lecithin and Lecithin Fractions

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Book cover Bioactive Egg Compounds

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Author information

Authors and Affiliations

  1. Dipartimento di Scienze e, Tecnologie Alimentari e Microbiologiche, via Celoria 2, 20133, Milano, Italy

    Margherita Rossi

Authors
  1. Margherita Rossi
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Editor information

Editors and Affiliations

  1. Department of Biochemistry and Food Chemistry, University of Turku, 20014, Turku, Finland

    Rainer Huopalahti

  2. Mercedes Ramos: Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    Rosina López-Fandiño

  3. UR1268 Biopolymères Interactions Assemblages, INRA, F-44316, NANTES, France

    Marc Anton

  4. Institut für Pharmakologie und Toxikologie, Charité-Universitätsmedizin Berlin, Dorotheenstr. 94, 10117, Berlin, Germany

    Rüdiger Schade

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Rossi, M. (2007). Use of Lecithin and Lecithin Fractions. In: Huopalahti, R., López-Fandiño, R., Anton, M., Schade, R. (eds) Bioactive Egg Compounds. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-37885-3_27

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