| 标题 |
Enzymatically hydrolyzed egg yolk peptide–quercetin complexes as Pickering stabilizers for reduced-fat whipping cream |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xu-Hua Yang; Miao-Miao Zhang; Xiao-Yu Lv; Bin Xu; Jun Sun 出版日期:2026-09-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)