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苹果果胶对不同来源油体乳液稳定性和脂肪酸利用率的影响.

Authors :
武利春
孙禹凡
康梦雪
齐宝坤
李 杨
Source :
Journal of Chinese Institute of Food Science & Technology; Apr2023, Vol. 23 Issue 4, p76-85, 10p
Publication Year :
2023

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10097848
Volume :
23
Issue :
4
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
163901068
Full Text :
https://doi.org/10.16429/j.1009-7848.2023.04.008