蛋粉乳液凝对衣草精油氧化稳定性和持续释放效果的影响

Yuqing Lei1, Han Jiao2, Yanlong Liu3

  • 1Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

概括

蛋粉 (EP) 增强乳液凝,改善抗氧化剂和持续释放衣草精油 (LEO). 最佳的1%的EP添加增强了凝的稳定性和功能性,促进了蛋副产品的价值化.