| 标题 |
Thermal stability and interfacial rheology of whey protein–corn oil emulsions: The effect of l‐arginine fortification |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Hui Chen; Yuanyuan Sheng; Jie Shao; Xuxia Zhou; Yuting Ding 出版日期:2023 |
| 求助人 | |
| 下载 |
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(2025-6-4)