| 标题 |
Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Nannan Hu; Lixin You; Xinxin Han; Shuo Wang; Weihua Qi; et al 出版日期:2025-04-01 |
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(2025-6-4)