Article Versions Notes

Li Y, Wang H, Zhao Y, Chen Q, Xia X, Liu Q, Kong B. Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods. 2024; 13(2):253. https://doi.org/10.3390/foods13020253

Li, Yuexin, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, and Baohua Kong. 2024. "Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values" Foods 13, no. 2: 253. https://doi.org/10.3390/foods13020253

Li, Y., Wang, H., Zhao, Y., Chen, Q., Xia, X., Liu, Q., & Kong, B. (2024). Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods, 13(2), 253. https://doi.org/10.3390/foods13020253