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中文
L
-Arginine/
L
-lysine improved textural properties and water holding capacity of whey protein gels formed at various pH values
WANG Yaosong, MA Tianyi, ZHANG Weiwei, HUANG Meigui, YING Ruifeng, HU Rongrong, TANG Changbo
Food and Fermentation Industries . 2020, (
17
): 46 -53 . DOI: 10.13995/j.cnki.11-1802/ts.024430
