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美国卫生研究院文献>Ultrasonics Sonochemistry
>Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties microstructure and stability of mimicking human milk fat emulsions
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Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties microstructure and stability of mimicking human milk fat emulsions