| 标题 |
The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Sci Food Agric 作者:Liu C, Wang X 出版日期:2021-05-22 |
| 求助人 | |
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(2025-6-4)