Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil

出版年份 2018 全文链接

标题

作者

关键词

Camellia oleifera Abel., seeds, Emulsifiable proteins, Purification, Structural characteristics, Emulsifying properties

出版物

Volume 87, Issue -, Pages 644-652

出版商

Elsevier BV

发表日期

2018-08-27

DOI

10.1016/j.foodhyd.2018.08.043

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