| 标题 |
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yongxue Luo; Kexin Wang; Rui Pan; Ting Li; Qingjie Sun; et al 出版日期:2023-05-18 |
| 求助人 | |
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(2025-6-4)