| 标题 |
Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Properties 作者:F. A. Perrechil; V. A. Ramos; R. L. Cunha 出版日期:2015-03-18 |
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(2025-6-4)