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标题: High internal phase emulsions stabilized solely by whey protein isolate-low m... [打印本页]

作者: ywcomwy 时间: 2016-10-12 18:14
标题: High internal phase emulsions stabilized solely by whey protein isolate-low m...

题名	High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
链接	http://pubs.rsc.org/en/content/articlelanding/2016/fo/c6fo01027j#!divAbstract

谢谢！

作者: gyrowheel 时间: 2016-10-12 18:14
http://disk.680.com/beEBN3

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