Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

出版年份 2014 全文链接

标题

作者

关键词

出版物

Volume 161, Issue -, Pages 324-331

出版商

Elsevier BV

发表日期

2014-04-13

DOI

10.1016/j.foodchem.2014.04.028

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