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分子动力学模拟超高压结合热处理 对β-乳球蛋白结构的影响.

Authors :
简清梅
索化夷
张喜才
苟兴能
黄业传
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 23, p57-63, 7p
Publication Year :
2021

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 :
42
Issue :
23
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
154352515
Full Text :
https://doi.org/10.7506/spkx1002-6630-20210427-378