Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun
FOOD SCIENCE . 2019, (19): 143 -148 .  DOI: 10.7506/spkx1002-6630-20180929-331