| 标题 |
Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Dubing Yang; Yanan Zhang; Yee‐Ying Lee; Yuxia Lu; Yong Wang; et al 出版日期:2024-02-02 |
| 求助人 | |
| 下载 |
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(2025-6-4)