| 标题 |
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yun Shao; Chuan‐He Tang 出版日期:2013-11-07 |
| 求助人 | |
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(2025-6-4)