Effects of Porcine Bone Protein Hydrolysates with Different Degrees of Hydrolysis on Properties of Oil-in-Water Emulsions
LIU Haotian, LI Yuanyuan, WANG Haitang, KONG Baohua
FOOD SCIENCE . 2018, (16): 53 -60 .  DOI: 10.7506/spkx1002-6630-201816009