Development and Characterization of Nanoparticles Formed by Soy Peptide Aggregate and Epigallocatechin-3-gallate As an Emulsion Stabilizer
LWT-FOOD SCIENCE AND TECHNOLOGY（2021）
Key words
Soy peptide aggregates,Epigallocatechin-3-gallate (EGCG),Complexes nanoparticles,Emulsion stabilization
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