| 标题 |
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P, Herrero AM 出版日期:2015-04-13 |
| 求助人 | |
| 下载 |
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(2025-6-4)