| 标题 |
Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting |
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| DOI | |
| 其它 |
期刊:Innovative Food Science & Emerging Technologies 作者:Maedeh Zeinali; Nafiseh Soltanizadeh 出版日期:2024-06-01 |
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(2025-6-4)