Research Progress on Emulsions Stabilized by Maillard Reaction Products from Protein-Derived Peptides
WANG Meiyue, BU Guanhao, CHANG Yongfeng, ZHAO Xiaoling
FOOD SCIENCE . 2024, (3): 227 -234 .  DOI: 10.7506/spkx1002-6630-20230120-160