Structural characterization, Function, and Mechanism in Enhancing WPI Emulsion of Blackcurrant Polysaccharides: From Macroscopic Emulsion Stability to Molecular-Level Interactions by Experiments and Simulations
收藏NIAID Data Ecosystem2026-05-10 收录
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https://data.mendeley.com/datasets/rj9tfpbgpn
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资源简介：
original data
创建时间：
2025-10-23
