Cross-Linking of Interfacial Casein Layer with Genipin Prevented pH-Induced Structural Instability and Lipase Digestibility of the Fat Droplets

标题
Cross-Linking of Interfacial Casein Layer with Genipin Prevented pH-Induced Structural Instability and Lipase Digestibility of the Fat Droplets
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 7, Pages 2033-2040
出版商
American Chemical Society (ACS)
发表日期
2015-02-04
DOI
10.1021/jf505724c

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