| 标题 |
Formation and Structural Characteristics of Heating-Induced Amyloid Fibrils Derived from Rice Albumin at Different pH Values |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Ting Li; Li Wang 出版日期:2025-08-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)