Effect of Covalent Coupling with Rosmarinic Acid on the Structure and Properties of β-Lactoglobulin
YANG Qing, SHANG Jieli, ZENG Haolong, WANG Xuanpei, CHEN Yijie, LIU Xin, GONG Zhiyong, XU Lin
FOOD SCIENCE . 2024, (11): 61 -67 .  DOI: 10.7506/spkx1002-6630-20231101-001