| 标题 |
Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Shizhang Yan; Xinyue Yan; Yang Li; Baokun Qi 出版日期:2023-11-15 |
| 求助人 | |
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(2025-6-4)