| 标题 |
Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food engineering. 作者:Cha Y, Shi X, Wu F, Zou H, Chang C, Guo Y, Yuan M, Yu C 出版日期:2019-10-01 |
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(2025-6-4)