Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification
超声波改性改善花椒籽蛋白的乳化性能
期刊:Ultrasonics Sonochemistry
影响因子:8.7
doi:10.1016/j.ultsonch.2023.106638
Qingqing Liu, Yanting Liu, He Huang, Mingming Xiong, Yunting Yang, Chutian Lin, Feng Yang, Yisha Xie, Yongjun Yuan
