{"title":"Effect of the addition of whey protein-basil seed gum on the quality, properties, and antioxidant activities of low-fat mayonnaise","authors":"S. Kim, Hyeon O. Bin, Phyrim Lee, Y. S. Kim","doi":"10.23751/PN.V23I1.8791","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":20600,"journal":{"name":"Progress in Nutrition","volume":"23 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.23751/PN.V23I1.8791","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍：
Progress in Nutrition was founded in 1999 as an independent magazine, a multidisciplinary approach, dedicated to issues of nutrition and metabolism.
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