| 标题 |
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin |
| 网址 | |
| DOI |
10.1016/j.foodhyd.2025.111167
doi
|
| 其它 |
期刊:Food Hydrocolloids 作者:Kaiyang Zhu; Ji Ma; Hafiz Muhammad Mubeen; Ting Zhang; Hongjie Lei; et al 出版日期:2025-02-03 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
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(2025-6-4)