Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids
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ID: 101169
2020
| Reference Key |
semenova2020impactfood
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|---|---|
| Authors | Semenova, M.G. |
| Journal | food hydrocolloids |
| Year | 2020 |
| DOI | 10.1016/j.foodhyd.2020.105803 |
| URL | |
| Keywords | Keywords not found |
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