pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性
康梦雪,孙禹凡,宋晗钰,钟明明,王帅,齐宝坤
Physical Characteristics and Stability of pH-Shifted Soybean Oil Body-Curcumin Composite Emulsion
KANG Mengxue, SUN Yufan, SONG Hanyu, ZHONG Mingming, WANG Shuai, QI Baokun
食品科学 . 2023, (4): 1 -8 .  DOI: 10.7506/spkx1002-6630-20220430-401