FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 116-123.doi: 10.7506/spkx1002-6630-20200706-073
• Food Engineering • Previous Articles Next Articles
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang
Online:
2021-06-15
Published:
2021-06-29
CLC Number:
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It[J]. FOOD SCIENCE, 2021, 42(11): 116-123.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200706-073
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