| 标题 |
Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points |
| 网址 | |
| DOI | |
| 其它 |
期刊:Colloids and Surfaces A: Physicochemical and Engineering Aspects 作者:Yudai Chizawa; Yayoi Miyagawa; Mao Yoshida; Shuji Adachi 出版日期:2019-08-19 |
| 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。 |
PDF的下载单位、IP信息已删除
(2025-6-4)