| 标题 |
 Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin |
| 网址 | |
| DOI | |
| 其它 |
期刊：Journal of Cereal Science 作者：Tingshi He; Ran Feng; Han Tao; Bao Zhang 出版日期：2024-09-13 |
| 求助人 | |
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(2025-6-4)
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