| 标题 |
Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Innovative Food Science and Emerging Technologies 作者:Ning Liu; Ping Lin; Kun Zhang; Xiaolin Yao; Dan Li; et al 出版日期:2022-03-10 |
| 求助人 | |
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(2025-6-4)