Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt

Supporters

Support the authors with ResearchCoin

Tip RSC

Journal

International Journal of Biological Macromolecules

Topics

Chemistry

Biochemistry

Nutrition And Dietetics

Food Science

Aroma

Show all topics

DOI

10.1016/j.ijbiomac.2024.133785