Lv1
90 积分 2025-07-13 加入
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
2个月前
已完结
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
3个月前
已完结
Composite lemon/ginger essential oil emulsion based on pectin and sodium caseinate: Preparation, properties, and application in fresh-cut carrots preservation
3个月前
已完结
皖公网安备34019202002308
