Research advances on the emulsifying properties of egg yolk phosvitin

Chen Hai-ying, Zhang Hui-juan, Jin Ya-mei, Duan Xiang, Yang Na, Xu Xue-ming

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (01) : 165-168.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (01) : 165-168. DOI: 10.13995/j.cnki.11-1802/ts.2013.01.028
Food and Fermentation Industries

Research advances on the emulsifying properties of egg yolk phosvitin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(01): 165-168 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.028

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