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机译:浓度和温度对食用油有机糖中γ-谷维素+β-谷甾醇小管形成的影响
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands;
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands;
Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands;
Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands;
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands;
organogels; critical aggregation concentration; γ-oryzanol and sitosterol; tubules; light scattering; binding energy; enthalpy; entropy;
机译:油相类型对有机凝胶体系中γ-谷维素+β-谷甾醇小管自组装过程的影响
机译:食用油有机糖中γ-谷维素+β-谷甾醇的原纤维
机译:食用油有机糖中d-谷维素+邻谷固醇的原纤维
机译:大气因素影响下土壤气体氡浓度的日常变化:室温,土壤表面温度和相对湿度
机译:剪切和热梯度对食用油有机凝胶固化的影响
机译:浓度和温度对食用油有机糖中γ-谷维+β-谷甾醇小管形成的影响
机译:浓度和温度对食用油有机糖中γ-谷维+β-谷甾醇小管形成的影响