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
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Elsevier

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