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标题: Freeze-thaw Stability of Pickering Emulsions Stabilized by Soy and Whey Prote... [打印本页]

作者: ywcomwy 时间: 2017-2-8 10:41
标题: Freeze-thaw Stability of Pickering Emulsions Stabilized by Soy and Whey Prote...

题名	Freeze-thaw Stability of Pickering Emulsions Stabilized by Soy and Whey Protein Particles
链接	http://www.sciencedirect.com/science/article/pii/S0268005X17302114

谢谢！

作者: pnas2009 时间: 2017-2-8 10:41
http://disk.680.com/qUB363

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