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 |
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Zdroj: | Food & Bioprocess Technology. Oct2024, p1-16. |
Databáze: | Academic Search Ultimate |
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