The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
出版年份 2019 全文链接
标题
The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
作者
关键词
-
出版物
CELLULOSE
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-05-02
DOI
10.1007/s10570-019-02448-3
参考文献
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