Citation: | WANG Siqi, WU Tianhao, LI Yan, ZHAO Chengbin, WU Yuzhu, XU Xiuying, LIU Jingsheng. Preparation and Properties of Soy Isoflavone-Corn Starch Complexs[J]. Science and Technology of Food Industry, 2021, 42(4): 175-180,294. DOI: 10.13386/j.issn1002-0306.2020040154 |
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