Cross-Linking of Interfacial Casein Layer with Genipin Prevented pH-Induced Structural Instability and Lipase Digestibility of the Fat Droplets
Release time:2024-01-02Hits:
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Impact Factor:
3.308
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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Co-author:
胡冰,张立莹,梁蓉,陈锋泽,贺丽萍,胡冰,曾晓雄
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Document Code:
4ou55w1phm92l9uhkh3j27momxgtrcsy
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Volume:
63
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Issue:
7
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Page Number:
2033-2040
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Translation or Not:
no
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Date of Publication:
2015-01-01
