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pH值对麦醇溶蛋白-槲皮素相互作用及其Pickering乳液特性的影响.

Authors :
王启明
唐瑜婉
杨雅轩
刘士健
赵吉春
张宇昊
明 建
Source :
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 20, p27-34, 8p
Publication Year :
2020

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
41
Issue :
20
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
146858296
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200107-089