| 标题 |
专利、报告等 Improvement of Antioxidation, Emulsification Properties and Thermal Stability of Egg White Protein by Covalent Binding Togallic Acid/Tannic Acid and Xanthan Gum |
| 网址 | |
| DOI |
10.2139/ssrn.4601186
doi
|
| 其它 |
期刊:Elsevier BV 作者:Yuzhong Yan; Xiaoyun Fei; Zhaohua Huang; Hongtao Chen; Deming Gong; et al 出版日期:2023-01-01 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
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(2025-6-4)