| 标题 |
Bulk Protein Concentration Influences Lipid Oxidation in Emulsions through the Initial Hydroperoxide and Radical Concentration |
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| DOI | |
| 其它 |
期刊:ACS Food Science & Technology 作者:A. Aslam; Ameer Khan Patan; K. Schroën 出版日期:2026-07-15 |
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(2025-6-4)