| 标题 |
Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Wenxin Han; Wenli Shi; Deming Gong; Guowen Zhang 出版日期:2023-10-25 |
| 求助人 | |
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(2025-6-4)