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Affiliation of Author(s):40700
Journal:食品工业科技
Translation or Not:no
Pre One:Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
Next One:莲固体废弃物中多酚类物质的喷雾干燥微胶囊化研究
