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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.
- Source :
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 12, p10-17, 8p
- Publication Year :
- 2023
-
Abstract
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- Subjects :
- FAT substitutes
SOY oil
RHEOLOGY
ZETA potential
PECTINS
WATER masses
Subjects
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