Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Wenfei Fu"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2054 (2024)
The aim of this study was to prepare and characterize stable non−covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%). The ternary complexes were comprehensively evaluated for
Externí odkaz:
https://doaj.org/article/ee8b54c52f0340ce8a5e89ccb1a5dabd
