不同聚合度菊粉对乳清蛋白基乳液结构和氧化稳定性的影响
陈嘉豪, 周文昊, 刘刚, 张海枝, 秦新光
Effect of inulin with different degrees of polymerization on oxidation stability of whey isolate protein emulsion
CHEN Jiahao, ZHOU Wenhao, LIU Gang, ZHANG Haizhi, QIN Xinguang
食品与发酵工业
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2024, (7): 157
-165
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DOI: 10.13995/j.cnki.11-1802/ts.034941
