FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.
• Food Chemistry • Next Articles
2, 2, 2,Mei-gui Huang
Received:
2020-01-28
Revised:
2021-01-15
Online:
2021-03-25
Published:
2021-03-22
CLC Number:
Mei-gui Huang. L-Histidine Modifies the Structure thereof and Heat-induced Gel Properties of Whey Protein[J]. FOOD SCIENCE, 0, (): 0-0.
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