| 标题 |
pH-responsive emulsion gels based on low acyl gellan gum stabilized by yeast protein for enhanced astaxanthin protection |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xiumin Zhang; Yumeng Zhang; Zheng Hua; Jinming Zhao; Yuxiao Wang; et al 出版日期:2026-10-01 |
| 求助人 | |
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(2025-6-4)