| 标题 |
Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food process engineering 作者:I. Ayim; Hai-Le Ma; E. A. Alenyorege; Z. Ali; Cun-Shan Zhou; et al 出版日期:2018-10-15 |
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(2025-6-4)