酪蛋白酸钠美拉德反应产物的制备及其乳化特性
王博,张书文,刘鹭,逄晓阳,芦晶,吕加平,于景华
Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua
食品科学
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2018, (16): 98
-104
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DOI: 10.7506/spkx1002-6630-201816015