| 标题 |
Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Tianlu Han; Lidan Qiu; Qinlin Hu; Ruqi Guo; Ying Zhu; et al 出版日期:2025-07-19 |
| 求助人 | |
| 下载 |
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(2025-6-4)