Identification of the key emulsifying components from the byproducts of garlic oil distillation

作者：Qing An, Shaojie Zhao, Chengying Zhao, Rujun Wei, Lin Zhang, Juan Li, Yuming Bao, Lina Zhang, Jinkai Zheng · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107043 · 被引用次数：10 · 研究领域：Proteins in Food Systems、Garlic and Onion Studies、Edible Oils Quality and Analysis