谷歌浏览器插件
订阅小程序
在清言上使用
VIPCreated with Sketch.

Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.

Yu-Ru Su,Yi-Chin Tsai,Chun-Hua Hsu,An-Chong Chao,Cheng-Wei Lin,Min-Lang Tsai,Fwu-Long Mi

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY（2015）

引用 49|浏览7
暂无评分
关键词
grape seed proanthocyanidin,gelatin,colloidal complexes,fish oil,lipid oxidation
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要