FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (16): 86-93.doi: 10.7506/spkx1002-6630-20190710-144
• Food Chemistry • Previous Articles
BAO Xiaomei, ZHONG Junzhen, ZHOU Ruonan, ZHOU Lei, LIU Chengmei
Published:
2020-08-19
CLC Number:
BAO Xiaomei, ZHONG Junzhen, ZHOU Ruonan, ZHOU Lei, LIU Chengmei. Formation Mechanism and Functional Properties of β-Lactoglobulin-Folic Acid-Retinol Ternary Complexes[J]. FOOD SCIENCE, 2020, 41(16): 86-93.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190710-144
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