| 标题 |
Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Jinyu Chen; Fangyang Hu; Jiaqi Guo; Wen Zhang; Zijian Wu 出版日期:2024-11-22 |
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(2025-6-4)