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1 Ergebnisse
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Preparation and characterization of emulsions of soy protei..:
Tian, Xiaolu
;
Wang, Di
;
Li, Yihan
...
Food Hydrocolloids. 142 (2023) - p. 108779 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.108779
RT Journal T1
Preparation and characterization of emulsions of soy protein isolate-chitosan quaternary ammonium salt complexes and peppermint essential oil with extended release effect
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.108779&Exemplar=1&LAN=DE A1 Tian, Xiaolu A1 Wang, Di A1 Li, Yihan A1 Xu, Zhe A1 Ren, Xueyan A1 Kong, Qingjun PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 142 SP 108779 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.108779 DO https://doi.org/10.1016/j.foodhyd.2023.108779 SF ELIB - SuUB Bremen
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