| 标题 |
Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Xuan Zhang; Yingying Chen; Yingying Chen; Rixin Li; Youqing Shi; et al 出版日期:2024-07-30 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)