| 标题 |
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review |
| 网址 | |
| DOI | |
| 其它 |
期刊:Trends in Food Science and Technology 作者:Seyed Mohammad Taghi Gharibzahedi; Brennan Smith 出版日期:2020-11-20 |
| 求助人 | |
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(2025-6-4)