| 标题 |
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Ke Xu; Jiwei Kuang 出版日期:2024-02-09 |
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(2025-6-4)