| 标题 |
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels |
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| DOI | |
| 其它 |
期刊:Trends in Food Science and Technology 作者:Duanquan Lin; Alan L. Kelly; Song Miao 出版日期:2020-06-03 |
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(2025-6-4)