过氧自由基氧化对花生球蛋白结构及聚集 行为的影响.
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- Food Research & Development, 2024, v. 45, n. 7, p. 49, doi. 10.12161/j.issn.1005‐6521.2024.07.007
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- Article
Works matching AU 李玉蝶
Results: 4
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乳酸菌发酵对青稞β-葡聚糖加工特性及其耐缺氧和抗疲劳作用影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 14, p. 30, doi. 10.12161/j.issn.1005-6521.2023.14.005
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- Article
3
戊糖乳杆菌发酵对花生不同蛋白组分结构的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 74, doi. 10.7506/spkx1002-6630-20221202-015
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- Article
4
花生粕酱油制曲工艺条件优化.
- Published in:
- China Brewing, 2021, v. 40, n. 9, p. 52, doi. 10.11882/j.issn.0254-5071.2021.09.010
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- Article