Hongzhi Liu

1 ta ish

Chinese Academy of Agricultural Sciences

1. Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

   Jiaxiao Li, Aimin Shi, Hongzhi Liu +5

   MaqolaOAOchiq kirish20222 iqtibos

   ABIABI:AkademIndex/2026.other.045817