pH and NaCl effects on the interactions between safranal and whey protein isolate
Publication date: Available online 16 June 2021Source: Food BioscienceAuthor(s): Samira Feyzi, Mehdi Varidi, Mohammad Reza Housaindokht, Zarrin Es'haghi
Source: Food Bioscience - Category: Food Science Source Type: research
More News: Food Science | Whey Protein Isolate