| 标题 |
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Yuzhong Yan; Xiaoyun Fei; Zhaohua Huang; Hongtao Chen; Deming Gong; et al 出版日期:2024-02-22 |
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(2025-6-4)