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pH 对乳糖-乳铁蛋白复合物结构及理化特性的影响.

Authors :
黄利华
陈帅
张业辉
张友胜
江如蓝
钟伟锐
焦文娟
赵甜甜
Source :
Modern Food Science & Technology; 2022, Vol. 38 Issue 5, p64-70, 7p
Publication Year :
2022

Abstract

<i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
16739078
Volume :
38
Issue :
5
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
157199646
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2022.5.0929