Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk
Yue Pan(Ministry of Education of the People's Republic of China), Wenli Zhou(Ministry of Education of the People's Republic of China), Xiaodong Li(University of South Wales), Lu Liu(Northeast Agricultural University), Lei Zhang(Tianjin University), Jinfeng Zhang(Tianjin University), Xuanang Fu(Northeast Agricultural University), Xuezhen Wang(Ministry of Education of the People's Republic of China)
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