| 标题 |
 Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food and Bioproducts Processing 作者：Hongjuan Li; Chuan Ren; Dongyu Hou; Xiaobao Qiu; Juan Zhang; et al 出版日期：2024-09-13 |
| 求助人 | |
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(2025-6-4)
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