| 标题 |
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Shaoyi Cen; Shaoyang Li; Zong Meng 出版日期:2024-09-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)