Published in
Elsevier, Food Hydrocolloids, (94), p. 418-427, 2019
DOI: 10.1016/j.foodhyd.2019.03.037
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Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates
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