| 标题 |
Optimization of encapsulation of fish protein hydrolysate and fish oil in W 1 / O / W 2 double emulsion: Evaluation of sensory quality of fortified yogurt |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:Aniseh Jamshidi; Bahareh Shabanpour; Parastoo Pourashouri; Mojtaba Raeisi 出版日期:2019-07-10 |
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(2025-6-4)