| 标题 |
Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Bowen Xiao; Shihui Hua; Siyao Han; Huajiang Zhang; Wentao Zhang; et al 出版日期:2025-04-17 |
| 求助人 | |
| 下载 |
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(2025-6-4)