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Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment
点击次数:
所属单位:40700-02
发表刊物:LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN号:0023-6438
是否译文:否
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点击次数:
所属单位:40700-02
发表刊物:LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN号:0023-6438
是否译文:否