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Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, Kexin Wang, Jinjie Huo, Lishuang Wang, Xiaoqi Ma, Peng Wang, Zhigang Xiao
Format:	Artículo Open Access
Publié:	Wiley 2025
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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