A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

标题
A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 48, Issue -, Pages 155-164
出版商
Elsevier BV
发表日期
2015-02-24
DOI
10.1016/j.foodhyd.2015.02.004

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