| 标题 |
 Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food structure 作者：Gabriela B. Brito; Vanessa Oliveira Di Sarli Peixoto; Matheus T. Martins; Denes Kaic Alves do Rosário; Juliana Neves Rodrigues Ract; et al 出版日期：2022-02-22 |
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(2025-6-4)
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