| 标题 |
Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Future Foods 作者:Weiwen Ren; Hongshan Liang; Bin Li; Jing Li 出版日期:2025-09-01 |
| 求助人 | |
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(2025-6-4)