Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties
出版年份 2021 全文链接
标题
Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2021-08-26
DOI
10.1111/1750-3841.15887
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