江苏大学主页平台管理系统 zhanghaihui--Home-- 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

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张海晖

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Affiliation of Author(s):食品物理加工研究院

ISSN No.:0308-8146

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