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热诱导对麦醇溶蛋白/芦丁相互作用及其 乳液流变学特性的影响.

Authors :
李春翼
王启明
唐瑜婉
张宇昊
赵吉春
建, 明
Source :
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 18, p27-34, 8p
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 :
18
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
146385113
Full Text :
https://doi.org/10.7506/spkx1002-6630-20191212-133