pH使:

Jianfei Zhu1,2, Dongling Tian1, Xi Chen1

  • 1School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing, 400067, China.

PubMed
概括

奇托和甲形成希夫基油醇,具有优良的抗氧化性能和油结合能力,特别是在pH 4时. 这些稳定的油脂凝成功地在3D网络中保留了液态油.