The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
| Autor: | Hu, Sijie, Xiao, Feng, Du, Ming, Pan, Jinfeng, Song, Liang, Wu, Chao, Zhu, Beiwei, Xu, Xianbing |
|---|---|
| Zdroj: | In Food Chemistry: X 30 October 2023 19 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|