Back to Search Start Over

转谷氨酰胺酶对大豆分离蛋白乳状液 冻融稳定性的影响.

Authors :
于国萍
岳崇慧
陈 媛
刘 鹏
董良伟
Source :
Shipin Kexue/ Food Science; 3/25/2019, Vol. 40 Issue 6, p22-27, 6p
Publication Year :
2019

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 :
40
Issue :
6
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
136258235
Full Text :
https://doi.org/10.7506/spkx1002-6630-20171207-081