Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-carotene
Yu, Yun-Bo, Cai, Wu-Dan, Wang, Zi-Wei, Yan, Jing-KunVolume:
339
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128053
Date:
March, 2021
File:
PDF, 3.85 MB
2021