| 标题 |
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility |
| 网址 | |
| DOI | |
| 其它 |
期刊:Critical Reviews in Food Science and Nutrition 作者:Chuan‐He Tang 出版日期:2015-10-14 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)