The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

出版年份 2007 全文链接

标题

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

作者

关键词

-

出版物

FOOD HYDROCOLLOIDS

Volume 22, Issue 1, Pages 65-73

出版商

Elsevier BV

发表日期

2007-04-11

DOI

10.1016/j.foodhyd.2007.04.006

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