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High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Qinghui Cao, Hongying Du
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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