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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (6) : 52 - 59. DOI: 10.13386/j.issn1002-0306.2025030249
Research and Investigation

Ultrasonic-induced Structural Modification of Whey Protein and Effect on α-Glucosidase Inhibitory Activity of Fermentation Products

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