| 标题 |
Tea Aroma Retention in Sodium Caseinate-Stabilized O/W Emulsions: Roles of Interfacial Activity, Hydrophobicity and Protein Binding |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Ming-Kun Zhao; Yu-Hang Chen; Xi-Wei Xu; Jun Jin; Ling Zhu; et al 出版日期:2026-09-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)