| 标题 |
Heat-induced changes in secondary structure, gelation and viscoelastic properties of potato protein and precision fermentation-derived β-lactoglobulin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:A.M. de Vos; R. Kornet; B.A. Wiersma; R.E.J. Spelbrink; P.A. Nommensen 出版日期:2026-06-04 |
| 求助人 | |
| 下载 |
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(2025-6-4)