| 标题 |
Effect of octenyl succinic anhydride (OSA) substitution degree on the thermal stability and oral delivery efficiency of β-carotene in emulsions stabilized by high-amylose starch nanocrystals |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Chuanhao Zhu; Maoxi Zhang; Chao Qin; Dongwei Guo 出版日期:2025-02-10 |
| 求助人 | |
| 下载 |
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(2025-6-4)