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Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
Xiong, Yao, Li, Qianru, Miao, Song, Zhang, Yi, Zheng, Baodong, Zhang, LongtaoLanguage:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.04.013
Date:
April, 2019
File:
PDF, 7.26 MB
english, 2019