| 标题 |
 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 |
| 网址 | |
| DOI |
10.1016/j.foodchem.2020.127374
doi
|
| 其它 |
期刊：Food Chemistry 作者：Chaoting Wen; Jixian Zhang; Qin Wei; Jinyan Gu; Haihui Zhang; et al 出版日期：2020-06-21 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
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