FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (7): 202-210.doi: 10.7506/spkx1002-6630-20230801-006
• Food Engineering • Previous Articles Next Articles
XIE Huanhuan, REN Xian’e, SONG Yangfeng, YANG Feng
Online:
2024-04-15
Published:
2024-04-23
CLC Number:
XIE Huanhuan, REN Xian’e, SONG Yangfeng, YANG Feng. Effect of Hydrodynamic Cavitation Treatment on the Interaction between Soy Protein Isolate (SPI) and Catechin and Structure and Functional Properties of SPI-Catechin Conjugates[J]. FOOD SCIENCE, 2024, 45(7): 202-210.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230801-006
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