| 标题 |
Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food and Bioproducts Processing 作者:Anqi Zhang; Qiang Cui; Miao Zhou; Xibo Wang; Xin-huai Zhao 出版日期:2021-07-01 |
| 求助人 | |
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(2025-6-4)