pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
Release time:2024-01-01Hits:
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Impact Factor:
6.508
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD RESEARCH INTERNATIONAL
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Co-author:
王越溪,张莉,王鹏,徐幸莲,周光宏
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Document Code:
4z6u0uqsd8axxe3o5qhwsyikj3hpz5bw
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Volume:
137
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2020-01-01
