论文信息 - Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins - 字舞流文

Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins

J. Lizardi‐Mendoza | B. Silva‐Espinoza | Francisco Brown‐Bojorquez | G. González‐Aguilar | Aimara V. De La Cruz-Molina | J. F. Ayala Zavala | Ariadna T. Bernal Mercado | Manuel R. Cruz Valenzuela | F. Brown‐Bojorquez | A. V. D. L. Cruz‐Molina