Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology
- 期刊名称Poultry Science
- 作者Li, Peishan; Sheng, Long; Jin, Yongguo
- 印刷ISSN0032-5791
- 电子ISSN1525-3171
- 文件大小800.05KB
- 发表时间2019-08-03
- DOI10.3382/ps/pez424
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