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Modulating 11S/7S ratios in lactic acid bacteria‐fermented soy protein gels: effects on physicochemical properties and allergenicity
12分钟前
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Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy- and Plant-Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
2小时前
已完结
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