| 标题 |
Enhanced functionality through conjugation: structural and functional characterization of chickpea albumin–hydrolyzed guar gum via Maillard reaction |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Afsaneh Taheri; Wee Jian Cedric Sow; Juan Du 出版日期:2026-10-01 |
| 求助人 | |
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(2025-6-4)