| 标题 |
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Hui Wang; Shengping You; Wenhang Wang; Yan Zeng; Rongxin Su; et al 出版日期:2021-12-16 |
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(2025-6-4)