Works by 曹立伟

不同质量浓度鲢鱼肌球蛋白低温自组装 动力学及理化性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20180614-273

By:

• 高 霞;
• 曹立伟;
• 熊善柏;
• 胡 杨;
• 尤 娟;
• 刘 茹

Publication type:

Article