Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

标题
Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
作者
关键词
Tea polysaccharide conjugates, Emulsion, Stability
出版物
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105624
出版商
Elsevier BV
发表日期
2019-12-30
DOI
10.1016/j.foodhyd.2019.105624

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