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中文
Effect of Ball-Milling Treatment on Protein Structure and Physicochemical and Foaming Properties of Egg White
TAN Wen, ZHANG Qinjun, WAN Pengyu, LIU Xuebo, DUAN Xiang
FOOD SCIENCE . 2021, (
11
): 124 -129 . DOI: 10.7506/spkx1002-6630-20200529-354