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中文
Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang
FOOD SCIENCE . 2019, (
6
): 16 -21 . DOI: 10.7506/spkx1002-6630-20180109-108