| 标题 |
The synergistic evolution of structural characteristics and interfacial behavior in the Maillard reaction process regulated the emulsifying properties of flaxseed globulin-flaxseed gum conjugates |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xin Shen; Yuhan Jing; Xiaoyu Yang; Liang Li 出版日期:2026-12-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)