Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties
植物基油包水食品乳化剂：探索不同配方对其物理化学性质的影响
期刊:Foods
影响因子:4.7
doi:10.3390/foods13040513
Carolina Quezada, Matías Urra, Camila Mella, Rommy N Zúñiga, Elizabeth Troncoso
