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

{"title":"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","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":"{\"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}","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}