| 题名 | Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability |
| 链接 | http://www.sciencedirect.com/science/article/pii/S0268005X17303533 |
谢谢!
| 欢迎光临 科研速递论坛 (http://www.expaper.cn/) | Powered by Discuz! X2.5 |