³í¹®Á¦¸ñ: Effects of alkyl chain length on the interfacial, antibacterial, and antioxidative properties of erythorbyl fatty acid esters
Àú³Î: LWT-Food Science and Technology
https://doi.org/10.1016/j.lwt.2022.114421
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- ³í¹®Á¦¸ñ:Lipase-catalyzed synthesis of antibacterial and antioxidative erythorbyl ricinoleate with high emulsifying activity
Àú³Î:Food Chemistry
https://doi.org/10.1016/j.foodchem.2022.134697