Lv0
0 积分 2026-06-28 加入
Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion
8小时前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
8小时前
已完结
皖公网安备34019202002308
