| 标题 |
Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Jiao Wei; Jingwen Shang; Yanxiang Gao; Fang Yuan; Like Mao; et al 出版日期:2025-05-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)