| 标题 |
Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Niveditha Asaithambi; A. Ubeyitogullari 出版日期:2026-07-01 |
| 求助人 | |
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(2025-6-4)