| 标题 |
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Yeo L, Thompson DB, Peterson DG 出版日期:2015-12-11 |
| 求助人 | |
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(2025-6-4)