| 标题 |
Particle size and morphological features of lupin protein-pectin complexes affect the oil-water interfacial properties and emulsion stabilization |
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| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Xingfa Ma; Mehdi Habibi; Leonard M.C. Sagis 出版日期:2025-04-29 |
| 求助人 | |
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(2025-6-4)