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玉米醇溶蛋白-多糖纳米复合物的制备方法、 结构表征及其功能特性研究进展.

Authors :
孙翠霞
宋镜如
方亚鹏
Source :
Shipin Kexue/ Food Science; 5/15/2020, Vol. 41 Issue 9, p323-331, 9p
Publication Year :
2020

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 :
41
Issue :
9
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
143424961
Full Text :
https://doi.org/10.7506/spkx1002-6630-20190411-153