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中文
Effect of Ca2+-Transglutaminase Crosslinking on Gel Characteristics and Vitamin D3-Loading Capacity of Soy Protein Isolate Emulsion
LUAN Hui, DOU Shaokun, ZONG Aizhen, XU Tongcheng, LI Baorui
FOOD SCIENCE . 2025, (
4
): 51 -59 . DOI: 10.7506/spkx1002-6630-20240607-043