| 标题 |
Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jingwen Xu; Qi Wang; Shizhang Yan; Baokun Qi 出版日期:2025-01-01 |
| 求助人 | |
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(2025-6-4)