| 标题 |
Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Nor E. Rahmani-Manglano; Nykola C. Jones; Søren V. Hoffmann; Emilia M. Guadix; Raúl Pérez-Gálvez; et al 出版日期:2022-10-01 |
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(2025-6-4)