| 标题 |
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yue Ding; Lin Chen; Yugang Shi; Mahmood Akhtar; Jianshe Chen; et al 出版日期:2020-12-07 |
| 求助人 | |
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(2025-6-4)