Citation: | ZHAO Dianbo, QIN Xiaopeng, ZHAN Haijie, et al. The Stability of Krill Oil Emulsion Based on Interaction of Endogenous Phospholipids with Whey Protein Isolate[J]. Science and Technology of Food Industry, 2021, 42(24): 68−76. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040132. |
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