Corrigendum to “Interactions and emulsifying properties of ovalbumin with tannic acid” [LWT - Food Science and Technology 95 (2018) 282–288]Yang Chen,Jie Hu,Xiangzhou Yi,Baomiao Ding,Weiqing Sun,Fengwei Yan,Shudong Wei,Zhenshun LiLWT(2020)引用 1|浏览6暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要