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TG 酶-MgCl2 协同诱导对冷榨豆粉凝胶的影响.

Authors :
王逢秋节
杨鑫鑫
谷雪莲
栾滨羽
黄雨洋
朱 颖
朱秀清
Source :
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 16, p169-176, 8p
Publication Year :
2022

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 :
43
Issue :
16
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
159176038
Full Text :
https://doi.org/10.7506/spkx1002-6630-20210806-081