領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
κ-Carrageenan was explored to improve genistein solubility by matrix retention. The corresponding maximum value in the efficiency of retention (Re) (50.48 mg/100 mg) was achieved when variables were set as: pH 4.76, temperature 52.12 ?C and genistein conc
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