| 标题 |
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yafei Liu; Indrawati Oey; Phil Bremer; Alan Carne; Patrick Silcock 出版日期:2016-12-20 |
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(2025-6-4)