Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

标题
Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 7, Pages 1683-1691
出版商
American Chemical Society (ACS)
发表日期
2014-01-24
DOI
10.1021/jf405190h

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