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标题: Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions [打印本页]

作者: ywcomwy 时间: 2018-10-12 11:43
标题: Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

题名	Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
链接	https://www.annualreviews.org/doi/abs/10.1146/annurev-food-030117-012405

谢谢！

作者: sample2007007 时间: 2018-10-12 11:43
https://pan.baidu.com/s/1vusuq9u8sUQulMSLlxobIg

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