Back to Search Start Over

豌豆分离蛋白/普鲁兰/大蒜素复合静电纺丝 纳米纤维材料的制备及抑菌性.

Authors :
贾惜文
刘九阳
王静杰
刘 骞
王 浩
孔保华
王 辉
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p121-126, 6p
Publication Year :
2023

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 :
10026630
Volume :
44
Issue :
16
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
171793739
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220602-018