| 标题 |
Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Haoyang Sun; Hao Ding; Mohamed Salama; Xiaomeng Li; Mahmoud Abou-Elsoud; et al 出版日期:2024-10-21 |
| 求助人 | |
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(2025-6-4)