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Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol
Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol
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Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol

Xue, Jia ; Davidson, P. Michael ; Zhong, Qixin

Journal of agricultural and food chemistry, 2013-12, Vol.61 (51), p.12720-12726 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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