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标题: Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions [打印本页]

作者: ywcomwy 时间: 2018-4-17 21:18
标题: Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions

题名	Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions
链接	https://pubs.acs.org/doi/10.1021/acs.jafc.8b00423

谢谢！

作者: zbgood2009 时间: 2018-4-17 21:18
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