果胶和热处理对蛋白质乳液凝胶结构特性和复合维生素稳定性的影响

穆硕，鹿瑶，高彦祥，毛立科

Effect of Pectin and Preheating on the Structure and Stability of Mixed Vitamins in Protein Emulsion Gels

MU Shuo, LU Yao, GAO Yanxiang, MAO Like

食品科学 . 2018, (18): 29 -34 . DOI: 10.7506/spkx1002-6630-201818005