Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions
出版年份 2020 全文链接
标题
Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 2020, Issue -, Pages 1-10
出版商
Hindawi Limited
发表日期
2020-01-11
DOI
10.1155/2020/5894646
参考文献
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