Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

标题
Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 1354-1360
出版商
Elsevier BV
发表日期
2011-01-04
DOI
10.1016/j.foodhyd.2010.12.014

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