The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

出版年份 2019 全文链接

标题

作者

关键词

出版物

FOOD CHEMISTRY

Volume 309, Issue -, Pages 125579

出版商

Elsevier BV

发表日期

2019-10-16

DOI

10.1016/j.foodchem.2019.125579

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FOOD CHEMISTRY

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