| 标题 |
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Qiongling Chen; Jinchuang Zhang; Yujie Zhang; Qiang Wang 出版日期:2022-05-05 |
| 求助人 | |
| 下载 |
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(2025-6-4)