添加硫酸葡聚糖制备蛋清热致透明凝胶的特性及蛋白-多糖相互作用(短通信)。

N Matsudomi
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引用次数: 1

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Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).
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