标题 |
Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel
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网址 | |
DOI |
10.1016/j.foodhyd.2024.109852
doi
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其它 |
期刊:Food Hydrocolloids 作者:Huang Xiang; Bo Liu; Yue Li; Dejian Huang; Song Zhu 出版日期:2024-06-01 |
求助人 | |
下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |