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中文
Comparative Effects of Ultra-high Pressure and Pasteurization on Structure and Foaming Properties of Egg White Protein
ZHANG Gensheng, LIU Xinci, YUE Xiaoxia, DING Yidan, ZHAO Chenmeihui, GOU Fengqi, LÜ Yunxiong
FOOD SCIENCE . 2022, (
1
): 119 -126 . DOI: 10.7506/spkx1002-6630-20201130-307