Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene.

Autor:	Li, Yue (AUTHOR), Li, Yichen (AUTHOR), Wu, Jincan (AUTHOR), Deng, Dini (AUTHOR), Meng, Demei (AUTHOR), Sha, Xinmei (AUTHOR), Liang, Li (AUTHOR), Zhang, Yuyu (AUTHOR), Yang, Rui1 (AUTHOR) yangrui@tust.edu.cn
Zdroj:	Food & Bioprocess Technology. Oct2024, p1-16.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full text from SpringerLink