茶多酚协同钙离子对蛋清凝胶微颗粒稳定乳液性能的影响
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Effect of tea polyphenols synergizing with calcium ions on properties of egg white gel microparticle stabilized emulsion
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食品与发酵工业
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2026, (8): 141
-148
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DOI: 10.13995/j.cnki.11-1802/ts.043659
