| 标题 |
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Jie Yu; Yong Wang; Dong Li; Lijun Wang 出版日期:2021-08-19 |
| 求助人 | |
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(2025-6-4)