Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
                                         
                                        
                                            內(nèi)容: 
                                            This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20%, 40%, 60%, 80% and 100% stage). The stewed pork
                                        
                                        閱讀量: 358           發(fā)表時間: 2022-10-28