绿原酸共价和非共价作用对黑豆蛋白纳米乳稳定性和抗氧化性的影响
金花,江连洲,冯海莹,王菊兵,张晓松,许晶
Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing
食品科学
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2022, (4): 17
-24
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DOI: 10.7506/spkx1002-6630-20210226-296