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中文
Improving Freeze-Thaw Stability of Soybean Protein Emulsion by Irradiation-Assisted Grafting Reaction
WANG Yuying, ZHANG Anqi, WANG Lin, ZHOU Guowei, XU Ning, WANG Xibo
FOOD SCIENCE . 2020, (
11
): 135 -140 . DOI: 10.7506/spkx1002-6630-20190527-325