Effects of Heating Temperature, pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions

Effects of Heating Temperature, pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions

Yu, Q.
Science and Technology of Food Industry 2025 Vol. 46 pp. 131-139
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10.13386/j.issn1002-0306.2024060146
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