| Status | 已发表Published |
| Title | Polysaccharides: Structure, functionality, emulsion, colloid, and application |
| Creator | |
| Date Issued | 2022 |
| Source Publication | Food Research International |
| ISSN | 0963-9969 |
| Volume | 151 |
| DOI | 10.1016/j.foodres.2021.110826 |
| URL | View source |
| Indexed By | SCIE |
| Language | 英语English |
| WOS Research Area | Food Science & Technology |
| WOS Subject | Food Science & Technology |
| WOS ID | WOS:000741823300008 |
| Scopus ID | 2-s2.0-85120880338 |
| Citation statistics |
Cited Times [WOS]:0
[WOS Record]
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| Document Type | Editorial Material |
| Identifier | http://repository.uic.edu.cn/handle/39GCC9TT/8287 |
| Collection | Faculty of Science and Technology |
| Corresponding Author | Xu, Baojun |
| Affiliation | 1.College of Food Science,Fujian Agricultural and Forestry University,China 2.Department of Food Science and Technology,Zhejiang University of Technology,China 3.Food Science and Technology Program,BNU-HKBU United International College,China |
| Corresponding Author Affilication | Beijing Normal-Hong Kong Baptist University |
| Recommended Citation GB/T 7714 | Zhao, Chao,Shao, Ping,Xu, Baojun. Polysaccharides: Structure, functionality, emulsion, colloid, and application. 2022. |
| Files in This Item: | There are no files associated with this item. | |||||
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