| 标题 |
 Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production |
| 网址 | |
| DOI |
10.1016/j.ultsonch.2023.106868
doi
|
| 求助人 | |
| 下载 |
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(2025-6-4)
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