| 标题 |
The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Xuewei Feng; Yingying Zhu; Yongjiu Zhang; Xiyu Hao; Shiyu Li; et al 出版日期:2024-12-12 |
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(2025-6-4)