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50 积分 2025-10-28 加入
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
1天前
待确认
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses
20天前
已完结
Non-covalent interactions of the β-lactoglobulin-resveratrol complexes system: focus on binding mechanisms, interfacial properties, and functional properties
5个月前
已完结
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