| 标题 |
Self-crosslinking emulsion gels stabilized by thiolated pectin for high-efficiency curcumin encapsulation: A crosslinker-free strategy |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Lv Ya-Nan; Wang Ping-Ping; Fu Xiong; Chen Chun 出版日期:2026-05-22 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)