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不同浓度卡拉胶对汉麻分离蛋白凝胶性质及 结构的影响.

Authors :
吕铭守
王子涵
刘琳琳
孙冰玉
朱 颖
黄雨洋
曲 敏
朱秀清
Source :
Science & Technology of Food Industry; Jun2024, Vol. 45 Issue 12, p28-37, 10p
Publication Year :
2024

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial 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 :
10020306
Volume :
45
Issue :
12
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
178112343
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023050357