| 标题 |
Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins |
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| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Frank J. Monahan; J. Bruce German; John E. Kinsella 出版日期:1995-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)