| 标题 |
Mechanistic insights into the synergistic control of whipped plant based cream structure through sucrose ester interfacial design and sugarcane wax directed β' crystal nucleation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xingyu Guan; Xiangyi Tang; Yongbo Gou; Xueling Zhang; Yan-Yan Zhang; et al 出版日期:2026-06-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)