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Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
点击次数:
所属单位:40700-02
发表刊物:CURRENT RESEARCH IN FOOD SCIENCE
ISSN号:2665-9271
是否译文:否
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点击次数:
所属单位:40700-02
发表刊物:CURRENT RESEARCH IN FOOD SCIENCE
ISSN号:2665-9271
是否译文:否