Polysaccharide Improves the Antioxidant Activity, Rheological Properties, and Emulsion Stability of Soybean Meal Hydrolysate-Proanthocyanidin Conjugate Xiaoying Zhang,Chengpeng Yin,Danhua Ma,Shuang Zhang,Yang Licrossref（2023）引用 0|浏览0暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
