Data for: Effects of tea polyphenols and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of whole duck egg white gel
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https://data.mendeley.com/datasets/5gzjmpjmrj
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资源简介：
FTIR, pH, surface hydrophobicity, protein fractions, rheology
创建时间：
2019-03-14
