风味酶控结合乳化修饰技术制备多肽脱苦豆乳（粉）工艺

风味酶控结合乳化修饰技术制备多肽脱苦豆乳（粉）工艺

Food and Nutrition in China ›› 2018, Vol. 24 ›› Issue (5) : 29-34.

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Food and Nutrition in China ›› 2018, Vol. 24 ›› Issue (5) : 29-34.

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