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中文
Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping
FOOD SCIENCE . 2018, (
12
): 20 -25 . DOI: 10.7506/spkx1002-6630-201812004