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1 Ergebnisse
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Effects of limited enzymatic hydrolysis and polysaccharide ..:
He, Shufeng
;
Li, Mengmeng
;
Sun, Yangying
...
Food Chemistry. 430 (2024) - p. 137053 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137053
RT Journal T1
Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137053&Exemplar=1&LAN=DE A1 He, Shufeng A1 Li, Mengmeng A1 Sun, Yangying A1 Pan, Daodong A1 Zhou, Changyu A1 Lan, Hangzhen PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 430 SP 137053 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137053 DO https://doi.org/10.1016/j.foodchem.2023.137053 SF ELIB - SuUB Bremen
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