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低温等离子体技术对青稞蛋白结构及功能 特性的影响.

Authors :
刘永慧
田亚凝
张永琥
李苓蕾
苟国源
石 丽
曹汝鸽
王丽丽
Source :
Science & Technology of Food Industry; Nov2024, Vol. 45 Issue 22, p81-88, 8p
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 :
22
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
181124021
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023120290