| 标题 |
Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Jia-Run Han; Jia-Nan Yan; Yinan Du; Haitao Wu; B. Zhu 出版日期:2022-05-23 |
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(2025-6-4)