Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates

Published 2020 View Full Article

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Title
Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 109221
Publisher
Elsevier BV
Online
2020-03-05
DOI
10.1016/j.lwt.2020.109221

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