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
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网址 | |
DOI |
10.1016/j.foodchem.2020.127374
doi
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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 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |