| 标题 |
The synergistic evolution of structural characteristics and interfacial behavior in the Maillard reaction process regulated the emulsifying properties of flaxseed globulin-flaxseed gum conjugates |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Shen X, Jing Y, Yang X, Li L 出版日期:2026-09-24 |
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(2025-6-4)