| 标题 |
Characterization of transglutaminase-crosslinked black bean-whey dual protein complexes for constructing oleogel-based emulsions and application in low-fat salad dressings |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Fengjuan Chen; Mingyue Shen; Jieqiong Lin; Zihang Fu; Jianhua Xie 出版日期:2026-08-01 |
| 求助人 | |
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(2025-6-4)