| 标题 |
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food structure 作者:Jiayi Li; Nan Xiao; Shanguang Guo; Minmin Ai 出版日期:2024-10-01 |
| 求助人 | |
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(2025-6-4)