Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions
LIU Jing, BI Yawen, DONG Shijian, XU Mingsheng
FOOD SCIENCE . 2021, (20): 1 -7 .  DOI: 10.7506/spkx1002-6630-20201010-074