| 标题 |
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Fei Lu; Yujie Chi; Yuan Chi 出版日期:2023-12-04 |
| 求助人 | |
| 下载 |
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(2025-6-4)