1. 新型番茄红素微胶囊的制备及稳定性评价.
- Author
-
陈雨露, 吕沛峰, and 袁 芳
- Subjects
LYCOPENE ,SPRAY drying ,CORE materials ,MALTODEXTRIN ,WHEY proteins ,TREHALOSE - Abstract
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF