Properties and sensory acceptability of creatine-fortified foods using ultra-micronized creatine monohydrate – the KREAFOOD Project
使用超微粉化一水肌酸强化食品的特性和感官接受度——KREAFOOD项目
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules28010002
Elbandy, Mohamed; Quintero-Quiroz, Julián; Botero-Ramirez, Sebastian; Jaramillo-Caro, Simon; Zuluaga, Natalia; Bonilla, Diego A
