Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein
WANG Lisha, CUI Hongjun, WU Yaqin, BAI Hairong
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 96-102.
Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein
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