Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
出版年份 2022 全文链接
标题
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
作者
关键词
Maillard reaction, Emulsions, Interface, Continuous phase, Emulsifying property, Antioxidant activity
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 121, Issue -, Pages 129-141
出版商
Elsevier BV
发表日期
2022-02-08
DOI
10.1016/j.tifs.2022.02.008
参考文献
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