| 标题 |
Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates
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| 其它 |
期刊:Food hydrocolloids. 作者:Pérez Gálvez R, Maldonado-Valderrama J, Jones NC, Hoffmann SV, Guadix E, Moreno PJG 出版日期:2024-09-01 |
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(2025-6-4)