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中文
Comparison of Functional Properties of Macadamia (Macadamia integrifolia) Proteins Prepared by Three Different Methods Related to Their Conformation
CHEN Hao, ZHONG Junzhen, HUANG Zonglan, XIONG Yang, ZHONG Yejun, LIU Chengmei
FOOD SCIENCE . 2019, (
4
): 62 -68 . DOI: 10.7506/spkx1002-6630-20170901-010