| 标题 |
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Taotao Dai; Ti Li; Ruyi Li; Hualu Zhou; Chengmei Liu; et al 出版日期:2020-06-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)