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酸性偏移结合热诱导对大豆分离蛋白微凝胶 结构及其特性的影响.

Authors :
杨 平
徐彩红
徐 昕
王丽娟
朱 旺
李佳美
孟宪军
许 青
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p152-158, 7p
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 :
171793743
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221206-061