| 标题 |
 Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents |
| 网址 | |
| DOI | |
| 其它 |
期刊：Current Research in Food Science 作者：Jia Zhao; Bhesh Bhandari; Claire Gaiani; Sangeeta Prakash 出版日期：2021 |
| 求助人 | |
| 下载 |
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(2025-6-4)
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