ラクトフェリンと低メトキシルペクチンに基づく複合体の熱による変化:物理化学的,構造的,機能的特性
Chuanrui Jiang1, Mujuan Yu1, Wenfei Fu1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Journal of dairy science
|January 2, 2026
まとめ
No abstract available in PubMed .
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