| 标题 |
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Paula Kiyomi Okuro; Andresa Gomes; Ana Letícia Rodrigues Costa; Matheus A. Adame; Rosiane Lopes Cunha 出版日期:2019-04-12 |
| 求助人 | |
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(2025-6-4)