基于乳脂肪球膜结构以提高液态乳体系的稳定性:乳脂肪球膜构建机制综述
王鑫,于景华,赵亭亭,刘晓辉
Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction
WANG Xin, YU Jinghua, ZHAO Tingting, LIU Xiaohui
食品科学
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2025, (2): 308
-316
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DOI: 10.7506/spkx1002-6630-20240618-122