The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates

出版年份 2019 全文链接

标题

作者

关键词

出版物

Volume 96, Issue -, Pages 54-64

出版商

Elsevier BV

发表日期

2019-05-08

DOI

10.1016/j.foodhyd.2019.05.012

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