Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
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DOI：
10.1007/s12393-019-09194-z
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发表时间：
2019
影响因子：
6.6
通讯作者：
Gao Yanxiang
中科院分区：
文献类型：
--
作者：
Lu Yao;Mao Like;Hou Zhanqun;Miao Song;Gao Yanxiang
