| 标题 |
Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Francesca Accardo; Giulia Leni; Tullia Tedeschi; Barbara Prandi; Stefano Sforza 出版日期:2022-04-04 |
| 求助人 | |
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(2025-6-4)