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刘昊天，李媛媛，汪海棠，孔保华

Effects of Porcine Bone Protein Hydrolysates with Different Degrees of Hydrolysis on Properties of Oil-in-Water Emulsions

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食品科学 . 2018, (16): 53 -60 . DOI: 10.7506/spkx1002-6630-201816009