| 标题 |
 Polyphenols as enhancers of emulsifying and antioxidant properties of egg and yeast protein emulsions: Understanding the molecular interactions behind their technological and functional potential |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Hydrocolloids 作者：Ana Catarina Ribeiro; Carlo Bravo; Rui Miguel Ramos; Ricardo Dias; Nuno Mateus; et al 出版日期：2025-04-03 |
| 求助人 | |
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(2025-6-4)
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