Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers
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文献信息
题目
Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers
作者
Paula A. Loyeau, Maria J. Spotti, Gabriel Vinderola, Carlos R. Carrara
Scihuhuan