Effects of Different Fatty Acid Compositions on the Stability of Non-dairy Whipping Cream during Freeze-Thaw Cycles
HUANGFU Qiuling, CHAI Xiuhang, HAN Wanjun, LIU Yuanfa, YANG Wei
FOOD SCIENCE . 2025, (9): 69 -79 .  DOI: 10.7506/spkx1002-6630-20241018-123