Stability of tuna oil and tuna oil/peppermin oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan
Stability of tuna oil and tuna oil/peppermin oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan
复制标题
使用乳清分离蛋白与羧甲基纤维素或支链淀粉组合微胶囊化的金枪鱼油和金枪鱼油/胡椒油混合物的稳定性
作者：
Amr M. Bakry;Zheng Fang;Yingzhou Ni;Hao Cheng;Yong Q. Chen;Li Liang
