| 标题 |
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Engineering 作者:Andreas Leiter; Alexander Ludwig; Volker Gaukel 出版日期:2017 |
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(2025-6-4)