| 标题 |
Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Fábio Ribeiro dos Santos; Jeferson Silva Cunha; Irene Andressa; Flaviana Coelho Pacheco; Julliana da Fonseca Alves; et al 出版日期:2026-02-01 |
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(2025-6-4)