Advances in milk fat globule membrane preparation methods and emulsification properties

doi:10.13995/j.cnki.11-1802/ts.026355

WANG Jidong, ZHENG Yuanrong, LIU Zhenmin, XU Yuntao, DANG Huijie

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 290-298.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 290-298. DOI: 10.13995/j.cnki.11-1802/ts.026355

Advances in milk fat globule membrane preparation methods and emulsification properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(17): 290-298 https://doi.org/10.13995/j.cnki.11-1802/ts.026355

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Received	Revised
2020-12-03	2020-12-28
Issue Date
2021-09-27

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