Effect of gum arabic on the storage stability and...

Food Hydrocolloids 2018 / 11 Vol. 84

Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d -limonene emulsion

Su, Jiaqi, Guo, Qing, Mao, Like, Gao, Yanxiang, Yuan, Fang
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Volume:
84
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.05.041
Date:
November, 2018
File:
PDF, 802 KB
english, 2018
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