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- 大豆分离蛋白乳化性影响因素的研究Study on Affecting Factors of Emulsification Properties of Soybean Isolated Protein
- 磷酸化改性提高松仁分离蛋白乳化性研究Phosphorylation of pine nut protein on its emulsification properties
- 不同测定方法对大豆分离蛋白乳化性测定结果的影响THE EFFECT OF DIFFERENT MEASURE METHODS TO THE DETERMINED RESULT OF EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATE
- 脱色血蛋白乳化特性研究STUDY ON THE EMULSIFYING PROPERTIES OF DISCOLORED HAEMOGLOBIN
- 蛋白乳化活性与分子结构的关系Relationship Between the Emulsifying Activity of Protein and It's Molecular Structure
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