Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions
| Autor: | Xu, Duoxia, Wang, Xiaoya, Jiang, Junping, Yuan, Fang, Gao, Yanxiang |
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| Zdroj: | In Food Hydrocolloids August 2012 28(2):258-266 |
| Databáze: | ScienceDirect |
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