| 标题 |
Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xiang Li; Minghao Zhang; Li Zhou; Ji‐Kai Liu; Eric Marchioni 出版日期:2023-04-22 |
| 求助人 | |
| 下载 |
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(2025-6-4)