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Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting
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| 其它 |
期刊:Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology. 作者:Zeinali M, Soltanizadeh N 出版日期:2024-04-01 |
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(2025-6-4)