| 标题 |
A two-stage Maillard temperature control strategy in the cooling direction improves the emulsifying properties of sunflower seed protein |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Yin S, Yang X, Li L 出版日期:2026-09-02 |
| 求助人 | |
| 下载 |
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(2025-6-4)