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中文
Effects of dynamic high pressure microfluidization pretreatment combined withglycation on thermal stability and structure of β-lactoglobulin
.XIE Ya-wen, TU Zong- cai, ZHANG Lu, et al.
Food and Fermentation Industries . 2018, (
10
): 110 -117 . DOI: 10.13995/j.cnki.11-1802/ts.016126
