Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

出版年份 2007 全文链接

标题

作者

关键词

出版物

Volume 22, Issue 6, Pages 1014-1032

出版商

Elsevier BV

发表日期

2007-06-14

DOI

10.1016/j.foodhyd.2007.05.017

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