扬州大学教师个人主页服务平台杨洁--中文主页-- Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch

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杨洁

硕士生导师

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所在单位：食品科学与工程学院

学历：博士研究生毕业

在职信息：在岗

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Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch

发布时间：2023-07-02 点击次数：

发表刊物：LWT - Food Science and Technology
是否译文：否
收录刊物：SCI

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