| 标题 |
Tailoring kidney bean protein structure, function, antioxidant properties, and in vitro digestibility through pre- and post-extraction high-pressure microfluidization |
| 网址 | |
| DOI | |
| 其它 |
期刊:Innovative Food Science & Emerging Technologies 作者:Harshi Singhi; Oguz Kaan Ozturk 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)