| 标题 |
Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Hongxi Zhao; Ruixuan Zhao; Xinshuo Liu; Liang Zhang; Qiannan Liu; et al 出版日期:2023-02-15 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)