1. 转谷氨酰胺酶对大豆分离蛋白乳状液 冻融稳定性的影响.
- Author
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于国萍, 岳崇慧, 陈 媛, 刘 鹏, and 董良伟
- Subjects
SOY proteins ,FOOD emulsions ,FREEZE-thaw cycles ,GEL electrophoresis ,MELT crystallization ,FROZEN foods ,POLYACRYLAMIDE gel electrophoresis - Abstract
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- Published
- 2019
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