| 标题 |
The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Qian Shen; Ting Xiong; Wei Zheng; Yilun Luo; Weiting Peng; et al 出版日期:2022-07-01 |
| 求助人 | |
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(2025-6-4)