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Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode
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所属单位:40700-02
发表刊物:POLYMERS
是否译文:否
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点击次数:
所属单位:40700-02
发表刊物:POLYMERS
是否译文:否