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超声处理对叶黄素与牛血清白蛋白结合行为的影响.

Authors :
范金波
张 炎
康 柱
张瀛心
周素珍
王长霞
吕长鑫
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; May2023, Vol. 23 Issue 5, p1-10, 10p
Publication Year :
2023

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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 :
10097848
Volume :
23
Issue :
5
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
164456306
Full Text :
https://doi.org/10.16429/j.1009-7848.2023.05.001