| 标题 |
Oxidation-engineered in soy protein-oxidized alginate in situ hydrogels: The evolution from “point-point” to “line-line” via dynamic Schiff base crosslinking |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xiaoyi Cheng; Zhongjiang Wang; Zengwang Guo; Jing Xu 出版日期:2026 |
| 求助人 | |
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(2025-6-4)