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Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
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| 其它 |
期刊:Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology. 作者:Wu J, Lin Y, Zeng Z, Wang L, Zhang F, Huang H, Zheng B, Zhang Y, Pan L 出版日期:2025-03-01 |
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(2025-6-4)