| 标题 |
Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Mengjia Sun; Xiangyu Li; David Julian McClements; Min Xiao; Hongjian Chen; et al 出版日期:2021-07-28 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)