The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate
Shu Yang(China Agricultural University), Guo-Xin Teng(Beijing Academy of Food Sciences), Dan Zhang(Zhoukou Normal University), Feifei Li(Guizhou University), Xiaojing Leng(China Agricultural University), Fazheng Ren(China Agricultural University), Xueying Mao(Ministry of Education)
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