Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
about
Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
@zh-hant
name
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@en
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@nl
type
label
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@en
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@nl
prefLabel
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@en
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@nl
P2093
P2860
P356
P1476
Effect of interfacial composit ...... et pectin mixed emulsion gels.
@en
P2093
Jin-Mei Wang
Jun-Jie Hou
Xiao-Quan Yang
P2860
P304
P356
10.1002/JSFA.7656
P407
P577
2016-02-03T00:00:00Z