直链淀粉含量对玉米淀粉-茶多酚乳液凝胶稳定性质的影响

王然

Effect of Amylose Content on Stability of Maize Starch-Tea Polyphenol Emulsion Gels

WANG Ran

食品科学 . 2024, (6): 41 -47 . DOI: 10.7506/spkx1002-6630-20230821-149