研究论文
Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by M
文章来源： | 发布时间：2024-12-30 | 【打印】 【关闭】
foods-13-03739-Retrograded Resistant Starch Impro-胡方洋（并一）.pdf
