Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein
Year: 2024
Type: article
Authors: Shengyu ZHANG, Han WEI, Xinyu ZHOU, Mengtian WANG, Chen ZHANG
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W6960221072
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