| 标题 |
Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yuan Lv; Ling Chen; Fei Liu; Feifei Xu; Fang Zhong 出版日期:2022-12-31 |
| 求助人 | |
| 下载 |
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(2025-6-4)