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中文
Recent Progress in Polysaccharide-Gelatin Interaction and Its Regulation for Improved Gel Properties
ZHOU Yang, MA Liang, DAI Hongjie, YU Yong, ZHU Hankun, WANG Hongxia, ZHANG Yuhao
FOOD SCIENCE . 2020, (
11
): 277 -284 . DOI: 10.7506/spkx1002-6630-20190531-387