| 标题 |
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Hong Zhuang; Xue–Qian Li; Sijia Wu; Bing Wang; Haiyang Yan 出版日期:2023-03-21 |
| 求助人 | |
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(2025-6-4)