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Journal description
All volumes of the corresponding journal
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Details for article 71 of 95 found articles
| Title: |
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding |
| Author: |
Fei, Xiaoyun Yan, Yuzhong Wang, Langhong Huang, Zhaohua Gong, Deming Zhang, Guowen |
| Appeared in: |
Food research international |
| Paging: | Volume 170 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 71 of 95 found articles
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