학술논문
Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions
Document Type
Article
Author
Source
In: International Journal of Food Science and Technology . (International Journal of Food Science and Technology, June 2024, 59(6):3883-3894)
Subject
Language
English
ISSN
13652621
09505423
09505423