Swirling cavitation improves the emulsifying properties of commercial soy protein isolate

标题
Swirling cavitation improves the emulsifying properties of commercial soy protein isolate
作者
关键词
-
出版物
ULTRASONICS SONOCHEMISTRY
Volume 42, Issue -, Pages 471-481
出版商
Elsevier BV
发表日期
2017-12-10
DOI
10.1016/j.ultsonch.2017.12.014

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