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Effects of non-covalently bound polyphenols/vitamins on t... | ResearchHub
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Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
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Authors
Tingting Tang
6 more
Tingting Tang
•
Xuejing Gao
4 more
•
Yanjun Yang
Published
July 1, 2024
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Journal
Food hydrocolloids
Topics
Chemistry
Biochemistry
Organic Chemistry
Animal Science And Zoology
Food Science
Show all topics
DOI
10.1016/j.foodhyd.2024.110429
