| 标题 |
Egg white protein-polyphenol-pullulan complexes: Structural characterization and application in high freeze-thaw stability high internal phase emulsions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jiahui Bi; Lan Liu; Xin Gao; Fuming Yang; Yujie Chi; Yuan Chi 出版日期:2026 |
| 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。 |
PDF的下载单位、IP信息已删除
(2025-6-4)