Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties

标题
Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 172, Issue -, Pages 18-23
出版商
Elsevier BV
发表日期
2014-09-09
DOI
10.1016/j.foodchem.2014.08.128

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