| 标题 |
Comparison of plant and microbial protein particles fabricated by heat-induced aggregation or enzymatic cross-linking: structure, physicochemical properties, and stability |
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| DOI | |
| 其它 |
期刊:Food Chem 作者:Zhang X, Ma X, Xiao T, Cui S, Hu H, McClements DJ, Wang Q, Shi A 出版日期:2026-07-18 |
| 求助人 | |
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(2025-6-4)