| 标题 |
High internal phase Pickering emulsion by ultrasound-modified almond protein isolate particles as a new fat substitute to improve oxidative stability of pork sausages |
| 网址 | |
| DOI | |
| 其它 |
期刊:Frontiers in Sustainable Food Systems 作者:Qingrui Yang; Peng Han; Wenhui Qi; Yutong Shao; Xu Zhang; et al 出版日期:2025 |
| 求助人 | |
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(2025-6-4)