透明质酸对南美白对虾虾糜理化性质和 凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 78, doi. 10.7506/spkx1002-6630-20230906-049
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- Publication type:
- Article
Works by 何文雄
Results: 3
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2
葡萄糖糖基化对蓝圆鲹分离蛋白限制性酶解产物结构及功能 特性的影响.
- Published in:
- South China Fisheries Science, 2024, v. 20, n. 3, p. 152, doi. 10.12131/20240002
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- Publication type:
- Article
3
预冻与真空冷冻干燥对金线鱼肌原纤维 蛋白理化性质和凝胶特性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 41, doi. 10.13386/j.issn1002-0306.2024040160
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- Publication type:
- Article