The effect of thermal ultrasonic treatment on the interaction between tea polyphenols and goat milk proteins at different ratios.
- DOI
- 10.1016/j.foodchem.2026.150019
- Published
- 2026 Sep 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150019,
title = {The effect of thermal ultrasonic treatment on the interaction between tea polyphenols and goat milk proteins at different ratios.},
author = {Zhao N and Ma Y and Feng X and An W and Wang X and Chen L and Zeng Q and Li L and Feng X},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150019},
url = {https://doi.org/10.1016/j.foodchem.2026.150019}
}RIS
TY - JOUR TI - The effect of thermal ultrasonic treatment on the interaction between tea polyphenols and goat milk proteins at different ratios. AU - Zhao N AU - Ma Y AU - Feng X AU - An W AU - Wang X AU - Chen L AU - Zeng Q AU - Li L AU - Feng X PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150019 UR - https://doi.org/10.1016/j.foodchem.2026.150019 ER -
APA
N, Z., Y, M., X, F., W, A., X, W., L, C., Q, Z., L, L., & X, F. (2026). The effect of thermal ultrasonic treatment on the interaction between tea polyphenols and goat milk proteins at different ratios.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150019
Source records
- pubmed · retrieved 2026-09-26T23:37:14.783Z