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Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane
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所属单位:食品科学与工程学院
发表刊物:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
合写作者:刘雨,朱俊龙,文超婷,刘晓芳,张继贤,李有栋
第一作者:梁丽
通讯作者:徐鑫
卷号:71(41)
页面范围:15305-15318
ISSN号:0021-8561
是否译文:否
发表时间:2023-01-01