| 标题 |
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Sílvia C.S.R. de Moura; Carolina L. Berling; Aline O. Garcia; Marise B. Queiroz; Izabela D. Alvim; Miriam D. Hubinger 出版日期:2019 |
| 求助人 | |
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(2025-6-4)