| 标题 |
Flaxseed oil addition and emulsifier type influence the structure, oxidation stability and digestibility of high-moisture textured vegetable proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yingying Wang; Aiqian Ye; Yiming Zhao; Tiantian Sun; Weilin Liu; et al 出版日期:2026-06-30 |
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(2025-6-4)