The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
已完结10由 1 发布于 2024/8/2 14:34:33
DOI:10.1016/j.foodhyd.2023.109047
作者:Yue Xu, Yang Yang, Chun-min Ma, Xin Bian, Lingli Ren, Bao-xiang Liu, Liangzhong Ai, Na Zhang
文献类型:期刊论文
补充材料:只需要正文