Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d -limonene emulsion

标题
Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d -limonene emulsion
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 84, Issue -, Pages 75-83
出版商
Elsevier BV
发表日期
2018-05-21
DOI
10.1016/j.foodhyd.2018.05.041

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