Preparation of Soy Protein Isolate (SPI)‐Pectin Complex Film Containing Cinnamon Oil and Its Effects on Microbial Growth of Dehydrated Soybean Curd (Dry Tofu)
Publisher： John Wiley & Sons Inc
E-ISSN： 1745-4549|38|3|1371-1376
ISSN： 0145-8892
Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 1371-1376
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