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	The Interaction between Hydrolyzed Peach Gum and Sodium Caseinate in Aqueous Medium
	Gai, Wujun[1]; Fu, Yuying[1,2]; Cao, Lianpeng[1]; Li, Xin[1]
	2017
卷号	17期号:10页码:64
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5565188
专题	浙江工商大学
作者单位	1.[1] College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China 2.[2] Hangzhou College of Commerce, Zhejiang Gongshang University, Hangzhou, 311508, China
推荐引用方式 GB/T 7714	Gai, Wujun[1],Fu, Yuying[1,2],Cao, Lianpeng[1],et al. The Interaction between Hydrolyzed Peach Gum and Sodium Caseinate in Aqueous Medium[J],2017,17(10):64.
APA	Gai, Wujun[1],Fu, Yuying[1,2],Cao, Lianpeng[1],&Li, Xin[1].(2017).The Interaction between Hydrolyzed Peach Gum and Sodium Caseinate in Aqueous Medium.,17(10),64.
MLA	Gai, Wujun[1],et al."The Interaction between Hydrolyzed Peach Gum and Sodium Caseinate in Aqueous Medium".17.10(2017):64.

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