| 标题 |
Structural and functional characteristics of β-lactoglobulin/C-phycocyanin/starch composite gels induced by pressure |
| 网址 | |
| DOI |
10.1016/j.foodhyd.2025.111791
doi
|
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
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(2025-6-4)