{"title":"通过多酚-蛋白质-多糖共价复合物提高番茄红素乳液的稳定性及生物可及性","authors":"张晓燕","doi":"10.27362/d.cnki.gtsxy.2021.000259","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":60405,"journal":{"name":"天津商业大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"天津商业大学学报","FirstCategoryId":"96","ListUrlMain":"https://doi.org/10.27362/d.cnki.gtsxy.2021.000259","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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