| 标题 |
Impact of oil phase volume fraction on the characteristics of w/o/w emulsions stabilized with alkali-heat-treated rice residue glutelin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Zhixiao Wang; Yuanbo Guo; Xiangjin Fu; Jianan Zhang; Qinlu Lin; et al 出版日期:2025-01-11 |
| 求助人 | |
| 下载 |
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(2025-6-4)