Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

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Title
Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 45, Issue -, Pages 337-350
Publisher
Elsevier BV
Online
2014-12-19
DOI
10.1016/j.foodhyd.2014.12.008

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