| 标题 |
Formation and lipid oxidative characteristics of oil-in-water emulsions stabilized by tea residue Protein–EGCG composite nanoparticles |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Jiarui Zeng; Yuqing Xia; Yijie Guan; Liying Lu; Qi Wang; et al 出版日期:2026-09-01 |
| 求助人 | |
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(2025-6-4)