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20 积分 2026-04-22 加入
Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil‐in‐water emulsion
4天前
已完结
Enzymolysis and homogenization of soybean protein isolate: Structure and gel properties
4天前
求助中
Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties
28天前
已完结
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