| 标题 |
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yuanyuan Zhang; Haobo Jin; Yanli Wang; E Li; S. Zakiuddin Ali; et al 出版日期:2024-08-29 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)