| 标题 |
Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yunfei Huang; Tian Ma; Chunmei Li; David Julian McClements 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)