Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets

出版年份 2017 全文链接

标题

作者

关键词

Saffron, Nanodroplet, WPC, Pectin, Release

出版物

Volume 221, Issue -, Pages 1962-1969

出版商

Elsevier BV

发表日期

2016-12-01

DOI

10.1016/j.foodchem.2016.11.149

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