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标题: pH-shifting encapsulation of curcumin in egg white protein isolate for improv... [打印本页]

作者: ywcomwy 时间: 2020-6-3 11:53
标题: pH-shifting encapsulation of curcumin in egg white protein isolate for improv...

题名	pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
链接	https://www.sciencedirect.com/science/article/abs/pii/S0963996920303914

谢谢！

作者: fenavi 时间: 2020-6-3 11:53

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