Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing
In: Food Chemistry, Jg. 442 (2024-06-01)
academicJournal
Zugriff:
Titel: |
Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing
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Autor/in / Beteiligte Person: | Fu, Jianing ; Li, Shaobo ; Xu, Meizhen ; Zhang, Dequan ; Chen, Li |
Link: | |
Zeitschrift: | Food Chemistry, Jg. 442 (2024-06-01) |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 0308-8146 (electronic) |
DOI: | 10.1016/j.foodchem.2023.138290 |
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