PDF(2435 KB)
PDF(2435 KB)
PDF(2435 KB)
pH和阿拉伯胶对大豆分离蛋白/大豆蛋白酶解产物乳化性质的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Effect of pH and arabic gum on emulsifying properties of SPI/hydrolysates
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