标题 |
Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants
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网址 | |
DOI |
10.1016/j.foodchem.2021.130726
doi
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其它 |
期刊:Food Chemistry 作者:Qing Guo; Ipek Bayram; Xin Shu; Jiaqi Su; Wenyan Liao; et al 出版日期:2022-01-01 |
求助人 | |
下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |