| 标题 |
Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Junhua Li; Lilan Xu; Yujie Su; Cuihua Chang; Yanjun Yang; et al 出版日期:2020-01-11 |
| 求助人 | |
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(2025-6-4)