| 标题 |
Self-crosslinking emulsion gels stabilized by thiolated pectin for high-efficiency curcumin encapsulation: A crosslinker-free strategy |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Ya-Nan L, Ping-Ping W, Xiong F, Chun C 出版日期:2026-05-21 |
| 求助人 | |
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(2025-6-4)