Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks
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Title
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks
Authors
Keywords
-
Journal
Foods
Volume 9, Issue 4, Pages 449
Publisher
MDPI AG
Online
2020-04-08
DOI
10.3390/foods9040449
References
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