| 标题 |
 Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein |
| 网址 | |
| DOI |
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| 其它 | Dai, C., Yan, P., Xu, X., Huang, L., Dabbour, M., Benjamin, K. M., … Ma, H. (2023). LWT-Food Science and Technology, 183, Article 114938. |
| 求助人 | |
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(2025-6-4)
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