| 标题 |
Utilization of tea polyphenol and cellulose to improve water-soluble porcine liver protein based high internal phase Pickering emulsions stability: interfacial stability and oxidation inhibition |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem X 作者:Guan Y, Wang Y, Liu N, Chen Y, Li C, Yang C, Shang L, Liu Y, Zhu Q, Zhou Y 出版日期:2026-04-07 |
| 求助人 | |
| 下载 |
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(2025-6-4)