Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities

标题
Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 122, Issue -, Pages 15-27
出版商
Elsevier BV
发表日期
2013-08-30
DOI
10.1016/j.jfoodeng.2013.08.034

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