| 标题 |
The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Funct 作者:Zhu XF, Zheng J, Liu F, Qiu CY, Lin WF, Tang CH 出版日期:2017-07-26 |
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(2025-6-4)