Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion
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Title
Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 368, Issue -, Pages 130848
Publisher
Elsevier BV
Online
2021-08-12
DOI
10.1016/j.foodchem.2021.130848
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