Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage-Reference-Cited by-同舟云学术

Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage

Published:2024-01 Issue: Volume:191 Page:115608
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Feng Yaping,Niu Liya,Li Dongming,Zeng Zicong,Sun Chao,Xiao Jianhui^ORCID

Funder

National Natural Science Foundation of China

Jiangsu Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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