| 标题 |
Gallic Acid Improves the Emulsion Capacity of Pectin-Whey Protein Nanofiber Complexes by Altering the Mode of Fiber Entanglement |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Chaoran Yang; Caoyu Guo; Boyan Gao; Yuge Niu; L. Yu 出版日期:2025-10-01 |
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(2025-6-4)