Citation: | LI Yue, LIU Qian, CHEN Yi-chun, KONG Bao-hua, XIA Xiu-fang. Effects of porcine plasma protein hydrolysates on oxidation stability of oil-in-water emulsions[J]. Science and Technology of Food Industry, 2017, (16): 24-28. DOI: 10.13386/j.issn1002-0306.2017.16.006 |
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