Supplementary material to the research article published in Journal of Dairy Science, "Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties"
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资源简介：
Supplementary table (S-table) to the published article titled "Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties" in Journal of Dairy Science.
提供机构：
North Carolina State University
