| 标题 |
Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts |
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| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:M. Caetano-Silva; Lilian Regina Barros Mariutti; N. Bragagnolo; Maria Teresa Bertoldo-Pacheco; F. Netto 出版日期:2018-02-15 |
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(2025-6-4)