| 标题 |
Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes |
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| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Lijuan Luo; Ping Li; Hui Yang; Mingwei Zhang 出版日期:2026-04-01 |
| 求助人 | |
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(2025-6-4)