江苏大学主页平台管理系统孙禹凡--中文主页-- Regulatory Effect of Whole Egg Powder on the 3D Printing of Xanthan Gum and Lotus Root Starch Hydrogel and the Application of Encapsulated Chondroitin Sulfate

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Regulatory Effect of Whole Egg Powder on the 3D Printing of Xanthan Gum and Lotus Root Starch Hydrogel and the Application of Encapsulated Chondroitin Sulfate

发布时间：2025-12-22 点击次数：

所属单位：40700-02

发表刊物：FOOD AND BIOPROCESS TECHNOLOGY

ISSN号：1935-5130

是否译文：否

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