Buchumschlag

Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Liyang Du, Shaoyang Li, Zong Meng
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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