| 标题 |
Protein and polyphenol structure transformation persuade "colloid-suspension" phase conversion in green tea beverages |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xinxin Wang; Lin Wang; Yunqing Liu; Yani Pan; Xinyu Feng; et al 出版日期:2026-08-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)