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不同酯化程度的硬脂酸对其油凝胶性质的影响.

Authors :
石宇萌
张梦严
谌立成
刘春环
梁蓉
杨成
Source :
Food & Fermentation Industries; 7/25/2024, Vol. 50 Issue 14, p88-96, 9p
Publication Year :
2024

Abstract

<i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
0253990X
Volume :
50
Issue :
14
Database :
Complementary Index
Journal :
Food & Fermentation Industries
Publication Type :
Academic Journal
Accession number :
178933492
Full Text :
https://doi.org/10.13995/j.cnki.11-1802/ts.039223