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中文
Improved Thermostablity of Liquid Whole Egg by Octenyl Succinic Anhydride Modification Combined with Ultrasound Treatment
CAO Wenhui, XU Lina, LI Tong, ZHANG Huajiang, CHI Yujie, LIU Yuanyuan, JIANG Xuehan
FOOD SCIENCE . 2019, (
7
): 135 -143 . DOI: 10.7506/spkx1002-6630-20180115-193