木犀草素-乳清蛋白复合物对乳液物理稳定性和氧化稳定性的影响
袁婷兰,朱雯婷,陈先鑫,刘文强,朱雪梅,熊 华
Effect of Whey Protein-Luteolin Complexes on Physical and Oxidative Stability of Emulsions
YUAN Tinglan, ZHU Wenting, CHEN Xianxin, LIU Wenqiang, ZHU Xuemei, XIONG Hua
食品科学
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2018, (9): 1
-6
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DOI: 10.7506/spkx1002-6630-201809001