| 标题 |
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions |
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| DOI | |
| 其它 |
期刊:Food hydrocolloids. 作者:Verkempinck SHE, Kyomugasho C, Salvia-Trujillo L, Denis S, Bourgeois M, Van Loey AM, Hendrickx ME, Grauwet T 出版日期:2018-12-01 |
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(2025-6-4)