Comparison of frozen stability of colloidal nanoparticles from different raw materials for sheep soup

FU Jianing; LI Shaobo; CHEN Li; XU Meizhen; LIU Ling; ZHANG Dequan

doi:10.13995/j.cnki.11-1802/ts.037286

FU Jianing, LI Shaobo, CHEN Li, XU Meizhen, LIU Ling, ZHANG Dequan

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 268-274.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 268-274. DOI: 10.13995/j.cnki.11-1802/ts.037286

Comparison of frozen stability of colloidal nanoparticles from different raw materials for sheep soup

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(17): 268-274 https://doi.org/10.13995/j.cnki.11-1802/ts.037286

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Received	Revised	Published
2023-09-06	2023-10-16	2024-09-15
Issue Date
2024-10-10

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