Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
风味
食品科学
多糖
体外
质量(理念)
功能性食品
化学
生物化学
物理
量子力学
作者
Zhiyong Wu,Yaqing Lin,Zhikun Zeng,Lin Wang,Fan Zhang,Haihui Huang,Baodong Zheng,Yi Zhang,Lei Pan