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大豆油体-果胶复合油凝胶的制备、 表征及氧化稳定性分析.

Authors :
刘璐
朱建宇
李啸天
张晴
王子恒
齐宝坤
江连洲
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 12, p10-17, 8p
Publication Year :
2023

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 :
10026630
Volume :
44
Issue :
12
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
164693867
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220926-283