| 标题 |
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Minmin Ai; Ting Tang; Ledan Zhou; Ziting Ling; Shanguang Guo; et al 出版日期:2018-09-20 |
| 求助人 | |
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(2025-6-4)