大豆籽粒理化成分及豆乳品质的相关性研究.
- Published in:
- Soybean Science & Technology, 2025, v. 194, n. 3, p. 24, doi. 10.20095/j.issn1674-3547.2025.03.004
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- Article
Works matching AU 孙树坤
Results: 4
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基于电子鼻、HS-SPME-GC-MS和HS-GC-IMS 评价不同制油工艺对大豆油品质及风味的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 183, doi. 10.7506/spkx1002-6630-20230510-090
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- Article
3
酶解时间对大豆分离蛋白结构及功能性质的影响.
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- Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 135, doi. 10.12441/spyswjs.20230610001
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- Article
4
茶皂素对大豆水解肽的修饰及复合物的 乳化性表征.
- Published in:
- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 72, doi. 10.13386/j.issn1002-0306.2023020129
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- Article