Interfacial stabilization using complexes of plant proteins and polysaccharides

Current Opinion in Food Science - Tập 21 - Trang 51-56 - 2018
Xiufeng Li1, Renko de Vries1
1Physical Chemistry and Soft Matter, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, The Netherlands

Tài liệu tham khảo

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