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中文
Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein
WANG Lisha, CUI Hongjun, WU Yaqin, BAI Hairong
Food and Fermentation Industries . 2019, (
9
): 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.018840
