Myofibrillar protein and sunflower pectin complex for oil-in-water emulsion: Characteristics, interactions, and mechanisms
已完结10由 123 发布于 2026/3/26 11:16:55
DOI:10.1016/j.foodchem.2025.145589
作者:Tongyi Wang , Xujin Yang , Peng Lu , Wenjun Wang , Aiwu Gao , Zhixiang Cai , Donghong Liu
文献类型:期刊论文
补充材料:只需要正文