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EGCG与大豆7S/11S蛋白互作对乳液稳定性的影响.
- Source :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Dec2022, Vol. 22 Issue 12, p82-93, 12p
- Publication Year :
- 2022
-
Abstract
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Details
- Language :
- Chinese
- ISSN :
- 10097848
- Volume :
- 22
- Issue :
- 12
- Database :
- Complementary Index
- Journal :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
- Publication Type :
- Academic Journal
- Accession number :
- 161382776
- Full Text :
- https://doi.org/10.16429/j.1009-7848.2022.12.009