Effects of tannic acid on proteins and fat in cream

被引：0
|
作者：
Cameron J. Wicks
Bradley W. Bolling
Richard W. Hartel
机构：
[1] University of Wisconsin – Madison,
来源：
Food Production, Processing and Nutrition | / 5卷
关键词：
Cream; Tannic acid; Gelation; Protein aggregation;
D O I：
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学科分类号：
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