FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (7): 88-95.doi: 10.7506/spkx1002-6630-20210330-382
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ZHANG Wengang, DU Chunting, YANG Xijuan, ZHANG Jie, DANG Bin
Online:
2022-04-15
Published:
2022-04-26
CLC Number:
ZHANG Wengang, DU Chunting, YANG Xijuan, ZHANG Jie, DANG Bin. Effects of Different Processing Methods on the Structural and Functional Properties of Quinoa Proteins[J]. FOOD SCIENCE, 2022, 43(7): 88-95.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210330-382
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