| 标题 |
Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Benjamin Zeeb; L. Fischer; J. Weiss 出版日期:2011-09-15 |
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(2025-6-4)