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    Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion

    Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion by MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing

    Published 2024-01-01
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