| 标题 |
Contributions of key biochemical constituents to matcha foam stability: Foaming properties, component partitioning, and intermolecular interactions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Jia-Ying Yang; Jia-Yi Chen; Jia-Xin Wu; Wei Chen; Wang-Jing Wu; et al 出版日期:2027-01-01 |
| 求助人 | |
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(2025-6-4)