Tilapia-soy co-precipitation protein stabilized docosahexenoic acid algae oil emulsion

XIAO Dinghao; ZHANG Ruolan; HONG Pengzhi; ZHOU Chunxia; SONG Chunyong; ZHONG Tanjun

doi:10.13995/j.cnki.11-1802/ts.030279

XIAO Dinghao, ZHANG Ruolan, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHONG Tanjun

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 106-112.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 106-112. DOI: 10.13995/j.cnki.11-1802/ts.030279

Tilapia-soy co-precipitation protein stabilized docosahexenoic acid algae oil emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(2): 106-112 https://doi.org/10.13995/j.cnki.11-1802/ts.030279

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Received	Revised	Published
2021-11-30	2021-12-20	2023-01-25
Issue Date
2023-02-15

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