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发酵改性膳食纤维的生理功能及其在 食品中的应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 342, doi. 10.13386/j.issn1002-0306.2023040014
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不同品种柑橘皮渣膳食纤维构效关系比较.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 20, doi. 10.7506/spkx1002-6630-20230423-222
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- Article
高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性.
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- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 20, p. 306, doi. 10.11975/j.issn.1002-6819.2016.20.040
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- Article