Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste
出版年份 2017 全文链接
标题
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 2, Pages 475-483
出版商
Wiley
发表日期
2017-10-28
DOI
10.1111/ijfs.13606
参考文献
相关参考文献
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