| 标题 |
A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yihui Wang; Aiquan Jiao; Chao Qiu; Qing Liu; Yueyue Yang; et al 出版日期:2022-10-01 |
| 求助人 | |
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(2025-6-4)