| 标题 |
Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:A. Wouters; T. Nicolai 出版日期:2023-12-01 |
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(2025-6-4)