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Journal: FoodsVolume: 13Number: 486
Article: Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
- Authors:
- Zengjia Zhou1,
- Huiyu Xiang1 and
- Mingruo Guo2,*
- et al.
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