| 标题 |
Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Siyuan Chen; Yan Li; Hang Yu; Penghao Zhao; Xiang‐Chen Meng; et al 出版日期:2025-05-05 |
| 求助人 | |
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(2025-6-4)