Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream
利用淀粉生产副产物获得的分级马铃薯蛋白水解物稳定乳液的物理和氧化稳定性
期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox12081622
Yesiltas, Betül; García-Moreno, Pedro J; Mikkelsen, Rasmus K; Echers, Simon Gregersen; Hansen, Dennis K; Greve-Poulsen, Mathias; Hyldig, Grethe; Hansen, Egon B; Jacobsen, Charlotte
