| 标题 |
Improving chitosan properties through ionic and chemical cross-linking and their impact on emulsified systems |
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| DOI | |
| 其它 |
期刊:International Journal of Food Science and Technology 作者:Ana Carolina R Gonçalves; Larissa G R Duarte; Ana Clara T R Fiocco; William M P Alencar; Raiza Iacuzio; et al 出版日期:2023-06-22 |
| 求助人 | |
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(2025-6-4)