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中文
Effect of Ultrasonication of Soybean Protein on Its Maillard Reaction with Xylose and Emulsifying Property of the Resultant Products
ZHANG Zhikai, XIAO Junxia, MOU Yaoyao, HUANG Guoqing
FOOD SCIENCE . 2018, (
24
): 41 -47 . DOI: 10.7506/spkx1002-6630-201824007