Effect of resveratrol or ascorbic acid on the stability of alfa-tocopherol in O/W emulsions stabilized by whey protein isolate: simultaneous encapsulation of the vitamin and the protective antioxidant
Effect of resveratrol or ascorbic acid on the stability of alfa-tocopherol in O/W emulsions stabilized by whey protein isolate: simultaneous encapsulation of the vitamin and the protective antioxidant
复制标题
白藜芦醇或抗坏血酸对乳清分离蛋白稳定的 O/W 乳液中α-生育酚稳定性的影响：同时封装维生素和保护性抗氧化剂
作者：
Juan Li;Muriel Subirade;Yu;a Song;Li Liang
