Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate
文献类型：期刊论文
| 作者 | Li, Xiangyang
|
| 刊名 | journal of agricultural and food chemistry
 |
| 出版日期 | 2013 |
| 卷号 | 61期号:6页码:1388-1396 |
| 公开日期 | 2014-12-05 |
| 源URL | [http://ir.hfcas.ac.cn/handle/334002/12677]  |
| 专题 | 合肥物质科学研究院_中科院固体物理研究所 |
| 推荐引用方式 GB/T 7714 | Li, Xiangyang. Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate[J]. journal of agricultural and food chemistry,2013,61(6):1388-1396. |
| APA | Li, Xiangyang.(2013).Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate.journal of agricultural and food chemistry,61(6),1388-1396. |
| MLA | Li, Xiangyang."Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate".journal of agricultural and food chemistry 61.6(2013):1388-1396. |
入库方式： OAI收割
来源：合肥物质科学研究院
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