Optimization of Preparation Process and Properties Analysis of Soy Hull Nanocellulose Hydrogel

被引：0
|
作者：
Yu, Kejin [1 ]
Zhang, Ning [1 ]
Wang, Shengnan [1 ]
Liu, He [1 ]
Yang, Lina [1 ]
机构：
[1] College of Food Science and Engineering, Bohai University, Jinzhou,121013, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 15期
关键词：
D O I：
10.13386/j.issn1002-0306.2023080316
中图分类号：
学科分类号：
摘要：
Sodium alginate
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收藏
页码：203 / 212
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