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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (8) : 55 - 67. DOI: 10.13386/j.issn1002-0306.2025020004
Research and Investigation

Influence of Rutin Addition Amount on the Physicochemical Properties, Stability and in Vitro Digestibility of Heat-induced Rutin-Soybean Protein Complex High-phase-inversion Emulsions

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