冻融循环中不同脂肪酸组成的油脂对植脂搅打奶油稳定性的影响
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Effects of Different Fatty Acid Compositions on the Stability of Non-dairy Whipping Cream during Freeze-Thaw Cycles
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食品科学
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2025, (9): 69
-79
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DOI: 10.7506/spkx1002-6630-20241018-123