The Impact of High-Pressure Processing on the Structure and Sensory Properties of Egg White-Whey Protein Mixture at Acidic Conditions
Crossref DOI link: https://doi.org/10.1007/s11947-019-02397-6
Published Online: 2020-01-02
Published Print: 2020-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Zhong
Li, Ying
Lee, Michelle C.
Ravanfar, Raheleh
Padilla-Zakour, Olga I.
Abbaspourrad, Alireza
Text and Data Mining valid from 2020-01-02
Version of Record valid from 2020-01-02
Article History
Received: 28 June 2019
Accepted: 11 December 2019
First Online: 2 January 2020