The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology
出版年份 2022 全文链接
标题
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 394, Issue -, Pages 133442
出版商
Elsevier BV
发表日期
2022-06-11
DOI
10.1016/j.foodchem.2022.133442
参考文献
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