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: 335 發(fā)表時(shí)間: 2022-10-28