Citation: | WANG Zihuan, LIU Danyi, ZHENG Jiachen, et al. Preparation and Emulsifying Properties of Maillard Reaction Products of Soybean Protein Isolate under High Hydrostatic Pressure[J]. Science and Technology of Food Industry, 2021, 42(23): 49−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020075. |
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