| 标题 |
Improved oxidation stability, 3D printing, and β-carotene delivery performance of high internal phase Pickering emulsions using quinoa protein-inulin/chlorogenic acid ternary complexes |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xinying Peng; Kai Wang; Yaoyao Ji; Yuzheng Jin; Xue Shen 出版日期:2025-12-22 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)