| 标题 |
Heat‐Induced Morphological and Functional Alterations of Quinoa Amyloid‐Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Ran Gu; Ran Meng; Han Tao; Baocai Xu; Ran Feng; et al 出版日期:2026-04-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)