| 标题 |
The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Fangwei Liu; Weiwei He; Xiaojun Huang; Junyi Yin; Shaoping Nie 出版日期:2024-05-16 |
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(2025-6-4)