| 标题 |
Modeling lipid digestion in protein-stabilized oil-in-water emulsions using a chemical reaction engineering approach: role of mass transfer, interfacial reactions and droplet size evolution |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Engineering 作者:Carolina Quezada; Karla Pérez; Bruno González; Humberto Estay; Elizabeth Troncoso 出版日期:2026-09-18 |
| 求助人 | |
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(2025-6-4)