| 标题 |
Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Run-Hao Fu; Ran Feng; Si-jie Wu; Bao-Cai Xu; Bao Zhang 出版日期:2026-01-12 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)