| 标题 |
Comparison of formation and structural characteristics of amyloid fibrils of peanut protein isolate after hydration treatment at different pH |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Qian Xu; Caiyun Cheng; Qingyun Li; Guangsu Zhu; Yunshan Wei; et al 出版日期:2024-09-03 |
| 求助人 | |
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(2025-6-4)