| 标题 |
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Qiaoli Zhao; Jinwei Li; Haili Qin; Rui Li; Kit‐Leong Cheong; et al 出版日期:2024-06-28 |
| 求助人 | |
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(2025-6-4)