Effect of tea polyphenols synergizing with calcium ions on properties of egg white gel microparticle stabilized emulsion
WU Miaomiao, GUO Shanguang, XIAO Nan, AI Minmin
Food and Fermentation Industries . 2026, (8): 141 -148 .  DOI: 10.13995/j.cnki.11-1802/ts.043659

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