Low-Salt Mayonnaise Preparation Via High Internal Phase Double Emulsion Using Vegetable ExtractYeong Mi Byeon,Jiseon Lee,Mi-Jung Choicrossref(2024)引用 0|浏览0暂无评分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