| 标题 |
The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Canadian Institute of Food Science and Technology journal 作者:S. Arntfield; E. Murray 出版日期:1981-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)