Effect of Combined Modification with Xanthan Gum and Docosahexaenoic Acid on the Antigenicity and Structural Characteristics of β-Lactoglobulin
LIANG Jianying, TANG Shuo, CHEN Jing, LIU Lijun, HU Xue, WU Xiaoli
Journal of Dairy Science and Technology . 2025, (6): 36 -40 .  DOI: 10.7506/rykxyjs1671-5187-20250804-051

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