添加乳清蛋白罗勒籽胶对低脂蛋黄酱品质、特性及抗氧化活性的影响

4区 医学 Q4 Agricultural and Biological Sciences Progress in Nutrition Pub Date : 2021-04-01 DOI:10.23751/PN.V23I1.8791
S. Kim, Hyeon O. Bin, Phyrim Lee, Y. S. Kim
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Effect of the addition of whey protein-basil seed gum on the quality, properties, and antioxidant activities of low-fat mayonnaise
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来源期刊
Progress in Nutrition
Progress in Nutrition 医学-营养学
CiteScore
1.40
自引率
0.00%
发文量
0
审稿时长
>12 weeks
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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