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INFLUENCE OF SUGAR-PROTEIN REACTION ON EMULSIFYING AND INTERFACIAL PROPERTIES OF PROTEIN DURING MOIS
【机 构】
：
South China Umverslty ot lechnology, No.381 wusnan Road, Tian He District, Guangzhou510640, PR CHINA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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