Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)
已完结10由 小美 发布于 2026/1/13 16:13:58
DOI:10.1016/j.foodchem.2024.140033
作者:Jiafei Wang ,?Min Lin ,?Linfan Shi ,?Yongqiang Zhao ,?Shuji Liu ,?Zhiyu Liu ,?Rong Lin ,?Ritian Jin ,?Wuyin Weng ,?Zhongyang Ren
文献类型:期刊论文
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