| 标题 |
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Xue Hei; Zhe Liu; Shanshan Li; Chao Wu; Bo Jiao; et al 出版日期:2023-11-15 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)