FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (8): 22-28.doi: 10.7506/spkx1002-6630-20210131-373
• Food Chemistry • Previous Articles
ZHAO Guoyu, FAN Fangyu, HUANG Jin, LI Huashan, YANG Silei
Published:
2022-04-26
CLC Number:
ZHAO Guoyu, FAN Fangyu, HUANG Jin, LI Huashan, YANG Silei. Preparation and Properties of Emulsions Stabilized with Four Kinds of Nano-SiO2-Modified Macromolecular Material[J]. FOOD SCIENCE, 2022, 43(8): 22-28.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210131-373
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