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    Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein

    Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein by WAN Jun, ZHANG Xiaoqin, DENG Bowen, AI Minmin, XIE Zhequan

    Published 2024-11-01
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