Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
出版年份 2022 全文链接
标题
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
作者
关键词
-
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 129, Issue -, Pages 327-338
出版商
Elsevier BV
发表日期
2022-10-07
DOI
10.1016/j.tifs.2022.10.001
参考文献
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