| 标题 |
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Wei‐Jen Tang; Xinyi Lin; Longfei Ye; Jianfei He; Zhijun Wang; et al 出版日期:2024-11-15 |
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(2025-6-4)